Ingredients
- 2 egg yolks
- 1 filling
- 250 gr flour
- 220 gr margarine
- 200 gr confectioners sugar
- 140 gr nuts
- 110 gr dark corn syrup
- 100 gr sugar
- 3 gr almond extract
SHELLS: Cream margarine and sugar together. Stir in egg yolks, almond extract and flour, stirring until mixture is smooth and cleans sides of bowl. Pinch off 3 cm balls of dough. Press evenly in side and bottom of ungreased muffin cup, forming a shell. Bake at 200ºC F for 8-10 minutes. Meanwhile prepare FILLING: Bring margarine, corn syrup and sugar just to boil, stirring occasionally. Remove from heat. Stir in nuts. Cool slightly. Fill baked shells with mixture. Set oven to 180ºC F and bake cookies 5 min. Cool. Margaret Garland DFYX18A
