Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
- Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
- Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes longer or until filling just begins to bubble.
- Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers. Yield: 3 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.28 Kcal (658 kJ) | ||
| Calories from fat | 47.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 23.51mg | 8% | |
| Sodium | 18.66mg | 1% | |
| Potassium | 10.05mg | 0% | |
| Total Carbs | 24.44g | 8% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 2.11g | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 295.73 Kcal (1238 kJ) | ||
| Calories from fat | 90.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 8% | |
|---|---|---|---|
| Cholesterol | 44.2mg | 8% | |
| Sodium | 35.08mg | 1% | |
| Potassium | 18.89mg | 0% | |
| Total Carbs | 45.96g | 8% | |
| Sugars | 9.1g | 19% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 3.97g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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