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Receta Almond Tarts, Jelly Tots
by Global Cookbook

Almond Tarts, Jelly Tots
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Ingredientes

  • 6 Tbsp. Sugar
  • 2 c. Flour
  • 1 pch Salt
  • 1/2 c. Butter
  • 1 sm Egg
  • 1 Tbsp. Water cool Blanched whole almonds Or possibly tart jelly and jam

Direcciones

  1. Sift the sugar, salt, and flour together into a bowl. Work the butter in as for pie crust and bind with the egg beaten with water. Beat well; the dough will be very stiff. Healthy pinch off small amounts weighing 1/3 oz each, about the size of a large grape, and roll into smooth balls. Place on a greased sheet, press down slightly, and top each with a whole almond.
  2. Bake for about 25 min in an oven preheated to 300. The bottoms of the cookies should brown, but the tops barely color.
  3. These little tarts can be filled with a dab of tart jelly or possibly jam replacing the almond. Currant, plum, apricot, raspberry, blackberry are all good contrasts to the short cookie dough. To fill the cookie make a small X-shaped indentation with the point of a spoon at the top of the dough to hold the jelly as it melts.