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Prep 40min
Total2hr30min
Ingredients11
Servings48
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Ingredients
Crust
1
cup butter, softened
1/2
cup sugar
1
teaspoon almond extract
1
egg
2
cups all-purpose flour
1/4
teaspoon salt
Filling
1/2
cup almond paste, chopped
1/4
cup sugar
1
egg
Topping
1/4
cup sliced almonds
24
red candied cherries, halved
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Steps
1
In large bowl, mix butter and 1/2 cup sugar until well blended. Stir in almond extract and 1 egg. Stir in flour and salt until well mixed. Cover; refrigerate 1 hour if necessary for easier handling.
2
Heat oven to 350°F. In small microwavable bowl, microwave almond paste on High 15 to 20 seconds or until warm. Stir in 1/4 cup sugar until well mixed. Add 1 egg; mix well. (Mixture may be lumpy.)
3
Divide crust dough into 4 pieces; divide each into 12 pieces. Roll each piece into ball. Place 1 ball in each of 48 ungreased miniature muffin cups; press in bottom and up sides of each cup.
4
Spoon about 1 teaspoon filling into each cup. Sprinkle or arrange several almond slices and 1 cherry half on top of each cookie.
5
Bake 17 to 22 minutes or until centers are puffed and edges are light golden brown. Cool in pans 5 minutes. With tip of knife, lift cookies from cups. Cool completely, about 10 minutes.
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Nutrition Facts
Serving Size:1 Cookie
Calories
90
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
60mg
3%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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