Ingredients
2 cups butter, softened1 cup sugar2 large eggs2 teaspoons vanilla extract4 cups all-purpose flour1/2 teaspoon saltFILLING:1 can (8 ounces) almond paste1/2 cup sugar2 large eggs1/2 teaspoon almond extract1 cup red currant jelly84 whole almonds
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.
