Ingredients
24
24 servings
- •1 cup butter, softened
- •½ cup confectioners' sugar
- •2 cups all-purpose flour
- •¼ cup cornstarch
- •½ cup raspberry jam
- •½ cup butter
- •½ cup white sugar
- •½ cup rice flour
- •¼ cup unsweetened cocoa powder
- •2 eggs
- •2 teaspoons almond extract
- •1 cup confectioners' sugar
- •2 tablespoons melted butter
- •½ teaspoon almond extract
- •24 maraschino cherries with stems
Instructions
- In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
- In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
- Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
- In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
Nutritional Facts
Per 24 servings
- Calories: 247
- Carbohydrate: 31g
- Fat: 13g
- Fiber: 1g
- Protein: 2g
- Sugar: 16g
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