Almond Buttercups

• 2 cups flour
• 14 teaspoon salt
• 12 cup sugar
• 1 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 eggs
• 12 cup granulated sugar
• 1 teaspoon almond extract
• 1 cup almond paste
• colored crystal sugar or candied cherries or sliced almonds

1. Heat oven to 350F.
2. In a large bowl, combine crust ingredients.
3. Chill 5-10 minutes for easier handling.
4. Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan.
5. Coat a wooden "pusher" with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell).
6. You can also use your fingers to press the dough into a shell in the muffin cup.
7. Prepare filling: beat eggs until foamy.
8. Gradually add sugar and almond extract, beating until thick and ivory colored.
9. Blend in almond paste, mixing well.
10. Fill each crust with 1 teaspoon filling.
11. Top with colored sugar, almond slices, or candied cherries.
12. Bake 20-25 minutes until they are a VERY light golden brown.
13. Cool 5 minutes then remove to wire rack.

flour, salt, sugar, butter, egg, vanilla, almond, eggs, sugar, almond, almond paste, colored crystal sugar

Taken from www.food.com/recipe/almond-buttercups-406496 (may not work)