Ingredients
- 48 macadamia (halves)
- 3 eggs
- 1 filling
- 1/2 balls
- 1/8 thickness
- 2 c flour
- 9 oz butter
- 1 c sugar
- 1 3/8 c macadamia nuts
- 1/2 c dark corn syrup
- 1 cup tbl filling tartlet filling (into)
- 1/4 ts salt
the rims. Decorate each tartlet with a madacamia half. Place mini muffin tins on baking sheets and bake for 25 minutes, or until pastry is rich, golden brown. Cool pans on rack for five minutes. While tartlets are still warm, twist each gently to loosen from pan. Remove tartlets from pan and cool on racks. STORAGE: Airtight about one week. Freeze well-wrapped up to two months. From "Cookies," a Particular Palate Cookbook. ----
