*  Exported from  MasterCook Mac  *

             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 [email protected]






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