Marzipan Cups with Currant Jelly

Name: Marzipan Cups with Currant Jelly
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: about 7 dozen.
Ingredients: 2 cups butter, softened; 1 cup sugar; 2 large Eggland's Best eggs; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 1/2 teaspoon salt; FILLING:; 1 can (8 ounces) almond paste; 1/2 cup sugar; 2 large Eggland's Best eggs; 1/2 teaspoon almond extract; 1 cup red currant jelly; 84 whole almonds

These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario

Ingredients

2 cups butter, softened
1 cup sugar
2 large Eggland's Best eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
FILLING:
1 can (8 ounces) almond paste
1/2 cup sugar
2 large Eggland's Best eggs
1/2 teaspoon almond extract
1 cup red currant jelly
84 whole almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.

Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers overnight.