Dutch treats
Dutch Treats
Source: Best of Country Cookies, Reiman Publications,
1999
1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
Pinch of salt
Filling
3 eggs
1 cup granulated sugar
1 (8 ounce) can or tube almond paste, cut into cubes
Sliced natural almonds (with brown skins)
In a mixing bowl, beat butter and cream cheese to blend.
Gradually add flour and salt.
Form a dough, wrap and refrigerate 1
hour or until easy to handle.
Roll into 1-inch balls.
Press 1 ball
onto bottom and up sides of an ungreased miniature muffin cup;
repeat to fill pan(s).
Set aside.
(Chill any remaining dough, then
repeat after baking first batch.)
For filling, beat eggs in a mixing bowl until light and fluffy.
Add sugar, mixing well.
Beat in almond paste.
Spoon a rounded
teaspoonful into each cup; top each with three almond slices.
Bake
at 325 degrees F for 25 to 30 minutes or until lightly browned and
filling is set.
Cool for 10 minutes before removing to wire
racks.
Yield: 10 dozen
