- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup sugar
- 1 can (8 ounces) almond paste, cut into cubes
- Sliced almonds
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
- For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices.
- Bake at 325° for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks. Yield: about 10 dozen.
Originally published as Dutch Treats in Best of Country Cookies 1999, p53
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Reviewed Apr. 30, 2010
"Pleasant, very different & not too sweet."