- 3
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 2 egg yolks
- 3/4 teaspoon almond or vanilla extract
- 1/8 teaspoon salt
- 1-3/4 cups all-purpose flour
- FILLING:•3 tablespoons seedless raspberry spreadable fruit
- 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 3 tablespoons all-purpose flour
- Dash salt
- 3/4 cup heavy whipping cream
- 1/3 cup half-and-half cream
- 1/2 teaspoon almond or vanilla extract
- Fresh raspberries, optional
Preparation
Step 1
•In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour.
•Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks.
•Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes longer or until filling just begins to bubble.
•Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries before serving. Refrigerate any leftovers.