Butter cookie cups w. chocolate.almond filling

 
               BUTTER COOKIE CUPS w. CHOCOLATE.ALMOND FILLING
 
 Recipe By     : Bon Apetit September 1985
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         COOKIE CUPS:
    1      cup           plus 2 tablesp. all-purpose flour,  -- sifted
    3      tablespoons   plus 1  1/2 t. sugar
      1/4  teaspoon      salt
    6      tablespoons   unsalted butter,cold  -- 1/2" cubes
    1                    egg yolk
      1/2  teaspoon      vanilla
      1/8  teaspoon      almond extract
                         FILLING:
    3      tablespoons   almond paste
    6      tablespoons   whipping cream
    6      ounces        semisweet chocolate, broken into pieces
    3      tablespoons   amaretto liquer
      1/4  teaspoon      vanilla
 
    
 For cookies: Blend flour, sugar and salt in processor. Cut in butter 
 until coats meal forms, using on/off turns. Add yolk, vanilla and almond 
 extract. Process until mixture gathers together. Form dough into 
 I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until 
 well chilled, about 3 hours. (Can be prepared 2 days ahead.)
 
 Set rack in lowest position of oven and preheat to 350F Butter 1 
 3/4x3/4-inch round tartlet pans, Cut dough into scant  1/4-inch-thick 
 slices. Press one slice into each pan. Arrange cookie cups on baking 
 sheet. Bake until golden brown, about 15 minutes. Cool 15 minutes on 
 rack. Gently remove cookies from pans and cool completely on rack. (Can 
 be prepared 1 day ahead, Store in airtight container.)
 
 For filling: Using fork, mash almond paste into cream in heavy medium 
 skillet. Add chocolate. Stir over low heat until chocolate melts. Remove 
 from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm. 
 Mix in amaretto and vanilla. Cover filling with paper towel and plastic 
 wrap. Refrigerate until just firm, about 1 hour.
 
 Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe 
 filling into crusts  3 inch above rims. Reftigerate at least  11/2 
 hours. (Can be prepared 6 hours ahead.) Serve chilled.
 
 Formatted for MC and shared by dianne@olynet.com
 
 
 
 
                    
 
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