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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
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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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