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dutch Treats source: best Of Country Cookies, Reiman Publications, 1999 1 Cup Butter, Softened
6 Ounces Cream Cheese, Softened
2 Cups All-purpose Flour
pinch Of Salt filling
3 Eggs
1 Cup Granulated Sugar
1 (8 Ounce) Can Or Tube Almond Paste, Cut Into Cubes
sliced Natural Almonds (with Brown Skins) in A Mixing Bowl, Beat Butter And Cream Cheese To Blend. Gradually Add Flour And Salt. Form A Dough, Wrap And Refrigerate 1 Hour Or Until Easy To Handle. Roll Into 1-inch Balls. Press 1 Ball Onto Bottom And Up Sides Of An Ungreased Miniature Muffin Cup; Repeat To Fill Pan(s). Set Aside. (chill Any Remaining Dough, Then Repeat After Baking First Batch.) for Filling, Beat Eggs In A Mixing Bowl Until Light And Fluffy. Add Sugar, Mixing Well. Beat In Almond Paste. Spoon A Rounded Teaspoonful Into Each Cup; Top Each With Three Almond Slices. Bake At 325 Degrees F For 25 To 30 Minutes Or Until Lightly Browned And Filling Is Set. Cool For 10 Minutes Before Removing To Wire Racks. yield: 10 Dozen |
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