View source for Cherry Almond Shortbread Cookie Tarts

[[category:Toast's Recipes]][[category:Cherry]][[category:Almond]][[category:Desserts]][[category:Cookies]][[category:Tarts]]
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My mother discovered this recipe a couple years ago in the Winnipeg Free Press submitted by a woman who has been making them for decades. They're a perfect two bite treat with a blend of flavours that makes them seem much fancier than your average cookie but they're still relatively simple. 

Do yourself a favour and buy the ingredients for a double batch because the first one will disappear nearly instantly.

==Ingredients==
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===Dough===
*1 cup Butter (softened to room temperature)
*1/2 cup sugar
*1 egg (beaten)
*2 cups sifted flour)

===Filling===
*1 cup sugar
*1 1/4 cups almond flour, almond meal, ground almonds (whatever your local store calls it)
*2 egg whites
*2 tbsp maraschino cherry syrup
*2 tsp lemon juice
*a bunch of quartered maraschino cherries 

*Mini muffin tin(s)

==Method==

This is divided into two stages for ease. Note the shortbread shells actually work well for other fillings too if you're so inclined.

===Shortbread Crust===

*Cream the butter and 1/2 cup of sugar until it's nice and fluffy.

*Beat in your egg.

*Then gradually mix in the flour until it becomes dough like.

*Wrap the dough in wax paper and chill for at least an hour.

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===Filling===
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*Mix everything but the cherries until thoroughly blended. It should be wet but granulated looking and easily spoonable.
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===Assembly===
*If you haven't, preheat to 350F

*Pinch approximately 3/4 inch balls of dough and press them into your mini muffin tin trying to create and even bottom and sides.

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*fill each tart with ~1tsp of the filling

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*top with a cherry bit

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*bake for 20-30 mins until the pastry is golden-brown and the filling is puffed up and firm
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==The Final Product==

Crisp but buttery shell gives way to delightfully moist and fluffy almond center with sweetness of cherry adding an extra something. Too easy to eat 3 of these in a row.

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