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.
Check out more recipes for Cookies