Maid Of Honor Cookies Recipes

Steps:

• Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
• Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
• In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
• Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• 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.

Steps:

• In a saucepan, over medium heat, combine the milk and bread crumbs. Bring to a boil, remove from the heat, and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well.
• Preheat the oven to 350 degrees F.
• Fill each pastry shell with a tablespoon of the filling. Place on a baking sheet and bake until golden, about 12 to 15 minutes. Remove from the oven and cool completely. Garnish with powdered sugar and serve.

Steps:

• Spray muffin tin with nonstick spray.
• Preheat oven to 350 degrees.
• In a medium bowl, combine 1/4 cup sugar, flour and 6 Tablespoons butter.
• Press into 12 muffin cups.
• Bake in oven for 10 minutes. Remove from oven and allow to cool. Do not turn oven off.
• When cookies are cool enough, press a hole in the center of each cookie and fill with 1 tsp of jam.
• Prepare streusel topping. In a medium bowl, combine 2 tablespoons butter, 1/4 cup sugar, egg, walnuts and extract.
• Divide streusel evenly among muffin tins.
• Return pan to oven and bake for an additional 20 minutes.
• Edge each tin with knife.
• When cookies are cool, remove from tin.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) Roll pastry carefully in both directions until about 1/4-inch (7 millimeters) thick, cut in circles about 3-inches (75 millimeters) in diameter and allow to rest. Mix cheese, sugar, lemon rind, and almonds, then add egg and mix until combined. Press pastry into mini muffin pans. It is important that it is thin on the base and thick on the sides. Fill about 2/3 full with mixture and bake for about 25 minutes, or until golden brown.

Steps:

• Base;.
• In bowl,beat together butter,sugar and salt until fluffy;stir in flour.Press into parchment-paper lined or greased 13 by 9-inch metal cake pan;prick dough with fork.Bake in center of 350°F oven for about 17 minutes until golden.Let cool on rack.
• In bowl, beat butter with granulated sugar until fluffy.Beat in eggs,one at a time,beating well after each.Beat in milk and lemon rind.Beat in ground almonds;stir in flour and salt.
• Spread jam over base;Pour almond mixture over jam.Sprinkle with slivered almonds.Bake in center of 350°F oven for about 30 minutes or until golden and cake tester inserted in center comes out clean.Let cool in pan on rack.Sprinkle with icing sugar.

Steps:

• Preheat oven to 180*C/350*F/Gas mark 4. and line a tray with 12 small shallow cases
• Add the plain flour into a large bowl and add the 100g of butter. Mix together using the rubbing method/ using fingertips until it had a bread crumb consistency.
• Use a butter knife and slowly add in the water until a dough has formed. Then roll out onto a surface, preferably with plain flour sprinkled onto it, to the thickness of approx. a £1 coin
• Cut into circles so you can line it in the cake case and it will just start to hang over. Do this until you have used up all of the pastry
• Add 1/2 tsp of your choice of filling( e.g jam) into every case with pastry and then leave to the side
• Add all filling ingredients and beat into a bowl together. Then add 1tsp of mixture into every tart and put into the oven for 20 mins or until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously grease 12 2-inch tart tins.
• Roll out pastry. Cut 12 3-inch circles. Reserve pastry scraps. Fit pastry circles into greased tart tins. Spread 1 teaspoon of jam into bottom of each tart shell.
• In a small mixing bowl, beat together egg, sugar, and salt until light in color. Mix in milk and almonds. Spoon an equal amount of filling into each tart shell. Cut pastry scraps into small strips and form a cross on top of each tart.
• Bake in preheated oven for 15 minutes, until tops are golden brown.

Steps:

• Set oven to 400*F or Mark 6.
• Grease and flour 20 patty tins.
• Roll out the pastry on a lightly floured surface and use to line the tins, trimming the edges neatly.
• In a bowl, mix together the ground almonds and sugar, then stir in the beaten eggs, flour, cream, nutmeg and lemon juice.
• Divide the mixture between the pastry cases and bake for about 15 minutes or until firm and golden.
• Turn out on to a wire rack and allow to cool.
• Serve dredged with a little icing sugar.