Spicy cookie crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| 1 | dash | Salt |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Ground mace |
| ⅛ | teaspoon | Ground nutmeg |
| ½ | cup | Butter or margarine; softened |
| ⅓ | cup | Chopped almonds; toasted |
| 2 | Egg yolks | |
| 2 | tablespoons | Whipping cream |
| 1 | teaspoon | Grated lime rind |
Directions
Combine first 6 ingredients; cut in butter with pastry blender until mixture resembles coarse meal. Stir in almonds. Add egg yolks, whipping cream and lime rind; stir with a fork until all ingredients are moistened.
Shape dough into a ball, and chill 30 minutes.
Press pastry into the bottom and up sides of a 10-inch round tart pan.
Bake at 350 degrees for 15 minutes. Yields: crust for one 10-inch tart.
MAGAZINE ARTICLE
NANCY BONE,
GADSDEN, AL
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .