Title: Orange Custard Cookies
Categories: Cookies
Yield: 24 servings
Cookie cups:
2 c Flour
3 tb Sugar
1/8 ts Salt
3/4 c Butter, cold; in 12 pieces
1 Egg; slightly beaten
1 tb Water; iced
Custard:
2/3 c Whipping cream
2/3 c Sugar
3/4 c Almonds; finely ground
Orange zest, finely grated
Half an orange
2 ts Orange flower water
Or 1 ts vanilla
1/8 ts Nutmeg
1/8 ts Salt
DESCRIPTION: Tiny cookie tartlet crusts with an orange-almond filling.
CRUST: Combine flour, sugar and salt in food processor. Add cold butter
cubes and process just until resembles coarse meal. Blend in egg until just
mixed. If necessary, add drips of ice water just until dough holds
together. Knead dough 15 seconds, form into a ball. Cover and set aside 15
minutes.
FILLING: Mix together egg, whipping cream and sugar. Add remaining
ingredients and mix well. Preheat oven to 350. Lightly butter 24 miniature
muffin tins. On lightly floured surface, roll out dough to 1/8" thick. Cut
out dough using scalloped 2 1/2-inch cutter. Place one round in each muffin
tin, pressing firmly over bottom and sides. Fill each shell half full with
custard mixture. Bake 25 minutes, or until crust is golden brown and a
knife inserted in center of custard comes out clean. Use tip of a pointed
knife to loosen and remove cookies from tins. Cool on racks. Store airtight
in REFRIGERATOR for 5 days. DOES NOT FREEZE WELL. From "The Joy of
Cookies,"
