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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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A rich buttery crust holds a meringue filling flavored with almond paste. With their delicate, dainty look, these cookies would be especially nice for a ladies' luncheon. Helen Verbeke, Clifton, New Jersey Ingredients:
2 cups butter, softened |
1 cup sugar |
2 egg yolks |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
filling: |
1 can (8 ounces) almond paste |
1 cup plus 1 tablespoon sugar, divided |
2 egg yolks |
1 teaspoon lemon juice |
3 egg whites |
1 teaspoon vanilla extract |
1/2 cup finely chopped pecans |
Directions:
1. In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside.
2. For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture.
3. Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans. Yield: 4 dozen.
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