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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Ingredients:
1 cup all-purpose flour |
1 tablespoon granulated sugar |
1/4 cup butter |
1/4 cup milk |
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:
1. Preheat the oven to 375°F.
2. You will need ungreased mini-muffin tins to make 24 cookies.
3. Combine 1 cup flour and 1 tablespoon sugar; cut in the 1/4 cup butter until the texture of small crumbs.
4. Sprinkle the milk, one tablespoon at a time, over the dough until it is moistened and can be formed into a ball.
5. On a lightly floured surface, roll the dough out to 1/8 inch thickness.
6. and cut into 2 to 3 circles using a cookie cutter.
7. Press the circles into the bottom and up the sides of ungreased mini muffin cups and set aside.
8. In a medium bowl, cream together the 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour.
9. Beat in the eggs and sherry, then stir in the ground almonds.
10. 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.
11. Bake for 15 to 20 minutes until the tops are lightly browned.
12. Allow to cool slightly before removing from muffin tins to cool on wire racks.
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