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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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These are my all time favorite - they're delicious. Everyone requests them. Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
2 cups all-purpose flour |
1/4 cup cornstarch |
1/2 cup raspberry jam |
1/2 cup butter |
1/2 cup white sugar |
1/2 cup rice flour |
1/4 cup unsweetened cocoa powder |
2 eggs |
2 teaspoons almond extract |
1 cup confectioners' sugar |
2 tablespoons melted butter |
1/2 teaspoon almond extract |
24 maraschino cherries with stems |
Directions:
1. In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
2. In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
3. Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
4. In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
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