Maids of Honor
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
24
ingredients
-
Crust
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1⁄4 cup butter
- 1⁄4 cup milk
-
Filling
- 2 tablespoons butter, softened
- 3⁄4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon nutmeg
- 2 eggs, beaten
- 2 tablespoons cream sherry or 2 tablespoons brandy
- 3⁄4 cup ground almonds
- 2 tablespoons seedless raspberry preserves
directions
- Preheat the oven to 375°F.
- You will need ungreased mini-muffin tins to make 24 cookies.
- Combine 1 cup flour and 1 tablespoon sugar; cut in the 1/4 cup butter until the texture of small crumbs.
- Sprinkle the milk, one tablespoon at a time, over the dough until it is moistened and can be formed into a ball.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness.
- and cut into 2" to 3" circles using a cookie cutter.
- Press the circles into the bottom and up the sides of ungreased mini muffin cups and set aside.
- In a medium bowl, cream together the 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour.
- Beat in the eggs and sherry, then stir in the ground almonds.
- Place 1/4 teaspoon of jam into the bottom of each of the lined cups, and cover each with 1 tablespoon of the almond mixture.
- Bake for 15 to 20 minutes until the tops are lightly browned.
- Allow to cool slightly before removing from muffin tins to cool on wire racks.
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.