Spicy cookie crust

Yield: 8 Servings

Measure 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 \N Egg yolks
2 tablespoons Whipping cream
1 teaspoon Grated lime rind

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.




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, .

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