Chocolate Almond Tassies

• 12 cup unsalted butter, room temperature
• 1 (3 ounce) package cream cheese, room temperature
• 1 tablespoon sugar
• 14 teaspoon salt
• 1 cup all-purpose flour
• 34 cup packed brown sugar
• 1 large egg
• 2 tablespoons Amaretto (or other almond liqueur)
• 2 tablespoons unsalted butter, melted and cooled
• 18 teaspoon salt
• 12 cup coarsely chopped toasted almond
• 14 cup miniature semisweet chocolate chips

1. Dough:.
2. Beat butter, cream cheese, sugar and salt in large bowl until blended.
3. Stir in flour (dough will be soft and sticky).
4. Scrape dough onto sheet of plastic wrap.
5. Using plastic as aid, shape dough into disk.
6. Cover and chill until firm, at least 2 hours.
7. Roll dough into 24 1-inch balls; place 1 dough ball in each of 24 mini muffin cups.
8. Chill 15-20 minutes.
9. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming a shell.
10. Chill until ready to use, up to 1 day.
11. Filling:.
12. Preheat oven to 350F Whisk first 5 filling ingredients in medium bowl until blended.
13. Stir in almonds and chocolate morsels.
14. Spoon filling into shells.
15. Bake until crusts are golden brown and filling is set, 23-25 minutes.
16. Let stand 5 minutes.
17. Using small sharp knife, cut around each cookie to loosen, then turn onto rack and cool completely.

unsalted butter, cream cheese, sugar, salt, flour, brown sugar, egg, unsalted butter, salt, toasted almond, chocolate chips

Taken from www.food.com/recipe/chocolate-almond-tassies-350367 (may not work)