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.

Ingredients

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.

Filling

• Mix everything but the cherries until thoroughly blended. It should be wet but granulated looking and easily spoonable.

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.

• 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