Marzipan Cups With Currant Jelly

• 2 cups butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 can (8 ounces) almond paste
• 1/2 cup sugar
• 2 large eggs
• 1/2 teaspoon almond extract
• 1 cup red currant jelly
• 84 whole almonds

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
2. Preheat oven to 350u0b0. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
3. For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.

butter, sugar, eggs, vanilla, allpurpose, salt, almond paste, sugar, eggs, almond, red currant, almonds

Taken from www.tasteofhome.com/recipes/marzipan-cups-with-currant-jelly/ (may not work)