Cherry Almond Shortbread Cookie Tarts
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.
- 1 cup Butter (softened to room temperature)
- 1/2 cup sugar
- 1 egg (beaten)
- 2 cups sifted flour)
- 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)
This is divided into two stages for ease. Note the shortbread shells actually work well for other fillings too if you're so inclined.
- 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.
- Mix everything but the cherries until thoroughly blended. It should be wet but granulated looking and easily spoonable.
- 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.
- fill each tart with ~1tsp of the filling
- top with a cherry bit
- bake for 20-30 mins until the pastry is golden-brown and the filling is puffed up and firm
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.