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Wednesday, December 8, 2010

Cream Cookies

These are flash back to my childhood and dear family friends Enoch, Emmy & Becky whom we would visit each year at Christmas time with my Grannie. They always had these scrumptious little tart shells filled with raspberry jam and fresh whipped cream. Yummy. You can't eat just one I promise. You'll have to get a mini tart/pastry pan, they come in all shapes and sizes. These are perfect to impress a group and not that hard to make. Enjoy!

3 c. flour
1 1/8 c. sugar
1/4 lb ground almonds
1/2 lb butter

1 jar fruit preserves
Whipped cream prepared

Mix the first four ingredients & knead for 10 minutes. Grease thin pastry molds -press dough into tins. (1/8") Bake at 350 for 10-15 minutes until golden brown. Cool at least 5 minutes. Turn out of shell. (tip outside down-tap shell.) Put 1 tsp jam in bottom of shell and fill with whipped cream. (Or visa versa)