CopyCat Pop Tarts

Let's Cook

1. Step 1.

   Preheat the oven to 350°F and position a rack in the center. Grease a cookie sheet or line it with parchment paper; set aside.

2. Step 2.

   In a stand mixer fitted with the paddle attachment or in a food processor, cream the shortening and sugar together on medium speed until light and fluffy, about 2 to 3 minutes, scraping down the bowl as needed. Beat in the eggs one at a time, mixing well after each addition until fully incorporated.

3. Step 3.

   In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the shortening mixture in two or three additions, stirring on low speed or by hand just until a soft dough forms; do not overmix. The dough will be soft and slightly sticky.

4. Step 4.

   Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour, until firm enough to roll. While the dough chills, you can prepare the frosting by mixing the vanilla, milk, and powdered sugar in a small bowl until smooth and thin; set aside.

5. Step 5.

   Turn the chilled dough out onto a lightly floured surface. Roll it out to about 1/8-inch thickness, then cut into 12 rectangles, each 8 by 12 inches, reflouring the surface and rolling pin as needed to prevent sticking.

6. Step 6.

   Spread 1 tablespoon of preserves over half of each rectangle, leaving a generous border (about 1/2 inch) along the edges. Fold the plain half of the dough over the preserves to enclose them, then trim the edges with a pastry wheel or crimp with a fork to seal tightly.

7. Step 7.

   Arrange the filled tarts on the prepared cookie sheet, spacing them about 1 inch apart. Bake for 20 minutes, or until the pastry is lightly golden and crisp. Remove from the oven and let cool completely on a wire rack.

8. Step 8.

   Once the tarts are cool, stir the reserved frosting again and drizzle it over the tops in a thin stream. Let the frosting set before serving.