Diane's Almond Tarts recipe

24 servings

1 cup butter, softened

1/2 cup confectioners' sugar

2 cups all-purpose flour

1/4 cup cornstarch

1/2 cup raspberry jam

1/2 cup butter

1/2 cup white sugar

1/2 cup rice flour

1/4 cup unsweetened cocoa powder

2 eggs

2 teaspoons almond extract

1 cup confectioners' sugar

2 tablespoons melted butter

1/2 teaspoon almond extract

24 maraschino cherries with stems

In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy.

Beat in 2 cups all-purpose flour and 1/4 cup cornstarch.

Shape into a ball and refrigerate for 1 hour.

Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells.

Spoon 1 teaspoon jam into bottom of each shell.

In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy.

Beat in rice flour and cocoa powder.

Beat in eggs and 2 teaspoons almond extract.

Fill tarts 2/3 full.

Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set.

Allow to cool.

In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract.

Spread on tarts.

Garnish each tart with a maraschino cherry.