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BUTTER COOKIE CUPS w. CHOCOLATE.ALMOND FILLING

BUTTER COOKIE CUPS w. CHOCOLATE.ALMOND FILLING comes together with Plus Tablesp All Purpose Flour Sifted, Plus T Sugar, Salt, Unsalted Butter Cold Cubes, and Vanilla. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 3 tbsp
• 1/4 tsp
• 6 tbsp
• 1/2 tsp
• 6 tbsp
• 6 oz
• 1/4 tsp

Method (preview)

1. 1

   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.

2. 2

   Press one slice into each pan.

3. 3

   Arrange cookie cups on baking sheet.

4. 4

   Bake until golden brown, about 15 minutes.

5. 5

   Cool 15 minutes on rack.

6. 6

   Gently remove cookies from pans and cool completely on rack. (Can be prepared 1 day ahead, Store in airtight container.)

7. 7

   Add chocolate.

8. 8

   Stir over low heat until chocolate melts.

9. 9

   Remove from heat.

10. 10

    Mix in butter 1 tablespoon at a time.

11. 11

    Stir until lukewarm.

12. 12

    Mix in amaretto and vanilla. Cover filling with paper towel and plastic wrap. Refrigerate until just firm, about 1 hour.

13. 13

    Spoon filling into pastry bag fitted with medium star tip (no. 6).

14. 14

    Pipe filling into crusts 3 inch above rims.

15. 15

    Reftigerate at least 11/2 hours. (Can be prepared 6 hours ahead.) Serve chilled.