I think just about every one makes special cookies at this time of year we call Christmas cookies. Some are what our mothers made, some are from our heritage that we just make at this time of year and some are recipes we get from friends that maybe we received from those famous cookie exchange parties! I always manage to make more than we can eat although I have cut down a bit over the years. Every year I try one new recipe. Today I am sharing a new cookie recipe I tried this year. I love raspberry so I will make it again some year. They are a bit time consuming, see what you think!
Holiday Tarts
1/2 cup butter
3 oz. cream cheese
1 cup flour with 1/4 tsp. salt
Raspberry filling:
1/4 cup red raspberry jam
Almond Paste topping:
1 egg
1/2 cup sugar
1/2 cup almond paste, chopped almonds
for top
Bottom Layer:
Beat together the butter and cream cheese, stir in flour and salt, chill one hour. Shape into 1 inch balls and press into mini muffin cups, forming crust. spoon 1/2 tsp. raspberry jam into each tart.
Topping:
Beat egg, sugar and almond paste until smooth, spoon 1 tsp. of this mixture over jam, next sprinkle with chopped almonds. Bake at 325 degrees for 25-30 minutes, cool in pans and remove. Makes about 2 dozen.
Happy Baking, have a great week!
Holiday Tarts
1/2 cup butter
3 oz. cream cheese
1 cup flour with 1/4 tsp. salt
Raspberry filling:
1/4 cup red raspberry jam
Almond Paste topping:
1 egg
1/2 cup sugar
1/2 cup almond paste, chopped almonds
for top
Bottom Layer:
Beat together the butter and cream cheese, stir in flour and salt, chill one hour. Shape into 1 inch balls and press into mini muffin cups, forming crust. spoon 1/2 tsp. raspberry jam into each tart.
Topping:
Beat egg, sugar and almond paste until smooth, spoon 1 tsp. of this mixture over jam, next sprinkle with chopped almonds. Bake at 325 degrees for 25-30 minutes, cool in pans and remove. Makes about 2 dozen.
Happy Baking, have a great week!
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