Almond Buttercups

Submitted by Kathy

"Looks very pretty on a holiday cookie tray. I really enjoy these with a cup of hot tea."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 36

ingredients

• Crust

• 473.18 ml flour
• 1.23 ml salt
• 118.29 ml sugar
• 236.59 ml butter, softened
• 1 egg
• 4.92 ml vanilla extract
• 4.92 ml almond extract

• Filling

• 2 eggs
• 118.29 ml granulated sugar
• 4.92 ml almond extract
• 236.59 ml almond paste

• Toppings

• candied cherries or sliced almonds

directions

1. Heat oven to 350°F.
2. In a large bowl, combine crust ingredients. Chill 5-10 minutes for easier handling.
3. Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan. Coat a wooden "pusher" with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell). You can also use your fingers to press the dough into a shell in the muffin cup.
4. Prepare filling: beat eggs until foamy. Gradually add sugar and almond extract, beating until thick and ivory colored. Blend in almond paste, mixing well.
5. Fill each crust with 1 teaspoon filling. Top with colored sugar, almond slices, or candied cherries.
6. Bake 20-25 minutes until they are a VERY light golden brown. Cool 5 minutes then remove to wire rack.