Every Monday I am going to post a recipe from my Christmas cookie collection. There are a total of twelve recipes I will be sharing.
I have already posted about my Almond Crescents and no cook S'moors. This week is Almond cups.
Almond filled cups topped with a cherry. This is the third week and third recipe from my Christmas cookie collection. There are nine weeks left and you will see my entire collection that I bake every year and give out to my Family and Friends.
2 Dozen Metal Cups,
One Pillsbury Pie Crust (pre-made) 2 rolls in a box.
1 can of Solo Almond Cake & pastry filling
1 container of dried cherries
Combine 1 can of Almond Filling with one egg. Set aside. Roll out pie shells and cut 2 inch circles. Get as many circles as possible out of your pie crust. Once you have all your circles cut, gently press the curst into metal cups and remove excess from rim. Fill cups 3/4 of the way with the Almond Filling. Put cups on a baking tray and bake at 350 for 12 to 14 minutes. Let cool and remove from metal cups and top with 1/2 of cherry.