- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1/4 cup butter
- 1/4 cup milk
- 2 tablespoons butter, softened
- 3/4 cup white sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon nutmeg
- 2 eggs, beaten
- 2 tablespoons cream sherry
- 3/4 cup ground almonds
- 2 tablespoons fruit preserves, any flavor
Preheat the oven to 375 degrees F (190 degrees C).
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In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. Set aside.
In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.