Almond Fudge Cups the Editors of Publications International, Ltd.
Makes 3 dozen cookies
|3/4||cup (11/2 sticks) butter, softened|
|1/3||cup granulated sugar|
|2||cups all-purpose flour|
|1||tablespoon almond- or fruit-flavored liqueur or water|
|1||cup (6 ounces) semisweet chocolate chips|
|3/4||cup blanched almonds|
- Preheat oven to 350°F. Lightly grease 36 miniature (1-3/4-inch) muffin pan cups or small tart shells.
- Combine butter and 1/3 cup sugar in large bowl; beat until well blended. Add flour, liqueur and vanilla; stir until moist crumbs form. Divide crumbs evenly among prepared muffin cups; press to cover bottoms and sides of cups completely.
- Place chocolate chips and almonds in food processor or blender. Process until finely ground. Beat eggs in medium bowl until thick; stir in 1/2 cup sugar and salt. Add chocolate mixture; stir until well blended.
- Divide filling evenly among muffin cups. Bake 20 minutes or until filling is set. Cool completely in pans on wire racks. Store in airtight containers.
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