Honey Almond Tarts
Layered, honey-sweetened almond cookie tarts.
1 (8-ounce) package cream cheese, softened
1/2 cup honey
1/4 cup sliced almonds
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup sour cream
3 tablespoons granulated sugar
1 tablespoon water
- In a medium bowl combine cream cheese, honey, and almonds. Set aside.
- In a large bowl cut butter into flour. Blend in sour cream, mixing well. Add the cream cheese mixture and combine thoroughly. Divide the dough in half, wrap tightly in aluminum foil and refrigerate for at least 8 hours.
- Preheat the oven to 350°F (175°C). Roll the first half of the dough onto a floured surface to about 1/16-inch thick. Cut into about 4-inch diameter shapes. (Refrigerate the scraps before re-rolling)
- With a round cutter, cut circles in 2/3 of the shapes, leaving 1/3 solid. Place the solid shapes on an ungreased baking sheet and brush with a glaze made of sugar dissolved in water. Top the solid shapes with a circle cut-out shape, brush again, and top with a second shape with a circle cut-out; making three layers. Brush with the glaze and bake for 25 minutes, or until light brown.
Makes 24 cookie tartlets.