Butter cookie cups w chocolatealmond filling
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Butter cookie cups w chocolatealmond filling
  Butter    Cookies    Fillings  
Last updated 6/12/2012 1:11:28 AM. Recipe ID 38977. Report a problem with this recipe.
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      Title: Butter cookie cups w chocolatealmond filling
 Categories: Cookies
      Yield: 36 Servings
 
MMMMM------------------------COOKIE CUPS-----------------------------
      1 c  Plus 2 tablesp. all-purpose
           -flour,, sifted
      3 tb Plus 1 1/2 t. sugar
    1/4 ts Salt
      6 tb Unsalted butter,cold, 1/2"
           -cubes
      1    Egg yolk
    1/2 ts Vanilla
    1/8 ts Almond extract

MMMMM--------------------------FILLING-------------------------------
      3 tb Almond paste
      6 tb Whipping cream
      6 oz Semisweet chocolate, broken
           -into pieces
      3 tb Amaretto liquer
    1/4 ts 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 Recipe 




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Recipe ID 38977 (Apr 03, 2005)

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