Dutch Treats

Yield: 10 dozen

Ingredients

Dough

• 1 cup butter, softened
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• Pinch of salt

Filling

• 3 eggs
• 1 cup granulated sugar
• 1 (8 ounce) can or tube almond paste, cut into cubes
• Sliced natural almonds (with brown skins)

Instructions

1. In a mixing bowl, beat butter and cream cheese to blend.
2. Gradually add flour and salt. Form a dough, wrap and refrigerate 1 hour or until easy to handle.
3. Roll into 1 inch balls. Press 1 ball onto bottom and up sides of an ungreased miniature muffin cup; repeat to fill pan(s). Set aside. (Chill any remaining dough, then repeat after baking first batch.)
4. For filling, beat eggs in a mixing bowl until light and fluffy.
5. Add sugar, mixing well. Beat in almond paste.
6. Spoon a rounded teaspoonful into each cup; top each with three almond slices.
7. Bake at 325 degrees F for 25 to 30 minutes or until lightly browned and filling is set.
8. Cool for 10 minutes before removing to wire racks.

Attribution

Best of Country Cookies, Reiman Publications, 1999