Almond Buttercups

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

• Ready In: 1 hr 10 mins
• Serves: 36

Ingredients

• Crust

• 2  cups flour
• 1⁄4 teaspoon salt
• 1⁄2 cup sugar
• 1  cup butter, softened
• 1  egg
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract

• Filling

• 2  eggs
• 1⁄2 cup granulated sugar
• 1  teaspoon  almond extract
• 1  cup almond paste

• Toppings

•  colored crystal sugar or   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.