Tuesday, November 17, 2009

Tiny Almond-Raspberry Tarts

This is another cookie that I've only baked once or twice. I'm the only one in my family who really likes the sweet almond-paste cookies, so I don't bother to bake these much. The tart shells can be filled with other ingredients to make mini pecan pies, lemon-coconut tarts, and so on. This is the only variation I've tried!

There's still time to link up your recipes in the Virtual Cookie Exchange blog hop. :)

Tiny Almond-Raspberry Tarts (from Cookies for Christmas)

  • 1/2 cup butter, softened
  • 3 oz. cream cheese, softened
  • 1 cup flour

In a small mixer bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or until easy to handle. Make almond filling (see below).

Shape dough into 1-inch balls. Press onto bottom and up sides of ungreased 1-3/4 inch muffin cups. Divide 1/4 cup red raspberry preserves among pastries (about 1/2 t. each). Top with 1 level teaspoon of almond filling. Sprinkle with coarsely chopped sliced almonds.

Bake at 325F for 25 to 30 minutes. Cool slightly in pan; remove and cool completely. If desired, drizzle baked tarts with additional red raspberry preserves.

Filling: Beat together 1 egg, 1/2 cup sugar, 1/2 cup almond paste (crumbled).

Makes 24.


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