1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, extract and salt. Gradually beat in flour.
2. Shape dough into 3/4" balls; place in greased and floured mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350 for 10-12 minutes or until light brown. Cool in pans on wire racks.
3. Spread 1/4 tsp. preserves onto the bottom of each crust. In a smell bowl, combine sugar, flour and salt. Whisk in the whipping cream, half and half and extract just until blended (mixture will be thin). Spoon about 2 tsp filling each crust. Bake 12-14 minutes longer or until filling just begins to bubble.
4. Cool for 10 minutes before removing from the pans; cool completely on the wire racks. If desired, top with raspberries before serving. Refrigerate any leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 48 (57%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 26.1mg||8 %|
|Sodium 1174.8mg||41 %|
|Potassium 15.5mg||0 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7.9g|
|Protein 1g||1 %|
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Calories per serving: 84
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