Diane'S Almond Tarts

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup raspberry jam
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup rice flour
• 1/4 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons almond extract
• 1 cup confectioners' sugar
• 2 tablespoons melted butter
• 1/2 teaspoon almond extract
• 24 maraschino cherries with stems

1. In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
2. In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
3. Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
4. In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

butter, sugar, flour, cornstarch, raspberry jam, butter, white sugar, rice flour, cocoa, eggs, almond, sugar, butter, almond, maraschino cherries

Taken from www.allrecipes.com/recipe/26324/dianes-almond-tarts/ (may not work)