Cookie cups: 2 c Flour
3 tb Sugar
1/8 ts Salt
3/4 c Butter, cold; in 12 pieces
1 Egg; slightly beaten
1 tb Water; iced
Custard: 2/3 c Whipping cream
2/3 c Sugar
3/4 c Almonds; finely ground
Orange zest, finely grated Half an orange 2 ts Orange flower water
Or 1 ts vanilla 1/8 ts Nutmeg
1/8 ts Salt
DESCRIPTION: Tiny cookie tartlet crusts with an orange-almond filling. CRUST: Combine flour, sugar and salt in food processor. Add cold butter cubes and process just until resembles coarse meal. Blend in egg until just mixed. If necessary, add drips of ice water just until dough holds together. Knead dough 15 seconds, form into a ball. Cover and set aside 15 minutes. FILLING: Mix together egg, whipping cream and sugar. Add remaining ingredients and mix well. Preheat oven to 350. Lightly butter 24 miniature muffin tins. On lightly floured surface, roll out dough to 1/8″ thick. Cut out dough using scalloped 2 1/2-inch cutter. Place one round in each muffin tin, pressing firmly over bottom and sides. Fill each shell half full with custard mixture. Bake 25 minutes, or until crust is golden brown and a knife inserted in center of custard comes out clean. Use tip of a pointed knife to loosen and remove cookies from tins. Cool on racks. Store airtight in REFRIGERATOR for 5 days. DOES NOT FREEZE WELL. From “The Joy of Cookies,” —–