Orange Custard Cookies
Serving Size : 24
Ingredients for prepare Orange Custard Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
Cookie cups:
orange custard cookies |
| 2 | c | Flour |
| 3 | tb | Sugar |
| 1/8 | ts | Salt |
| 3/4 | c | Butter, cold - in 12 pieces |
| 1 | | Egg - slightly beaten |
| 1 | tb | Water - iced |
Custard:
orange custard cookies |
| 2/3 | c | Whipping cream |
| 2/3 | c | Sugar |
| 3/4 | c | Almonds - finely ground |
Orange zest, finely grated
Half an orange
orange custard cookies |
| 2 | ts | Orange flower water |
Or 1 ts vanilla
orange custard cookies |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Salt |
recipe Orange Custard Cookies
DESCRIPTION: Tiny cookie tartlet crusts with an orange-almond filling. CRUST: Combine
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flour, sugar and salt in food processor. Add cold butter cubes and process just until resembles
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coarse meal. Blend in egg until just mixed. If necessary, add drips of ice water just until dough holds
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together. Knead dough 15 seconds, form into a ball. Cover and set aside 15 minutes. FILLING: Mix together egg,
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whipping cream and sugar. Add remaining ingredients and mix well. Preheat oven to 350. Lightly butter
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24 miniature muffin tins. On lightly floured surface, roll out dough to 1/8" thick. Cut out dough using scalloped 2
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1/2-inch cutter. Place one round in each muffin tin, pressing firmly over bottom and sides. Fill
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each shell half full with custard mixture. Bake 25 minutes, or until crust
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is golden brown and a knife inserted in center of custard comes out clean.
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Use tip of a pointed knife to loosen and remove cookies from tins. Cool on racks. Store airtight in REFRIGERATOR
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for 5 days. DOES NOT FREEZE WELL. From "The Joy of Cookies,"
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