 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 36 |
|
To create these attractive mini-tarts, I adapted a bar cookie recipe I had been making for the holidays for many years, writes Christine Kneebone of Hilbert, Wisconsin. If you like almond flavor, this cookie is for you! Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling: |
1 can (8 ounces) almond paste, cut into cubes |
1/4 cup butter, softened |
1/4 cup sugar |
2 eggs |
18 each red and green maraschino cherries, patted dry |
topping: |
1 ounce unsweetened chocolate |
1 tablespoon butter |
1/2 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1 to 2 tablespoons milk |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls.
2. Press dough onto the bottoms and up the sides of well-greased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool in pans on wire racks.
3. In a small bowl, beat the almond paste, butter and sugar until smooth. Beat in eggs. Spoon 2 teaspoonfuls into each cooled cup; top each with a cherry.
4. Bake at 350° for 16-18 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a microwave, melt chocolate and butter; stir until smooth. Add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cookies. Yield: 3 dozen.
|
|