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Shaped- Dutch Treats

Source of Recipe

Best of Country Cookies


Recipe Introduction

Recipe from Ava Rexrode of Blue Grass, Va., as printed in "Best of Country Cookies," Reiman Publications, 1999.

List of Ingredients



1 cup butter, softened

2 packages (3 ounces each) cream cheese, softened

2 cups all-purpose flour

Pinch of salt

Filling:

3 eggs

1 cup sugar

1 (8-ounce) can or tube almond paste, cut into cubes

Sliced natural almonds (with brown skins)




Recipe

Yield: 10 dozen

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 for 25 to 30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.