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Maids of Honor
These are supposedly named for the ladies in waiting to an English queen and are said to have been Ann Bolin's favorite "biscuit".

type: refrigerator, rolled
makes: 24

1 cup all-purpose flour 
1 tablespoon granulated sugar 
1/4 cup butter 
1/4 cup milk 

2 tablespoons butter, softened 
3/4 cup granulated sugar 
1 tablespoon all-purpose flour 
1/4 teaspoon nutmeg 
2 eggs, beaten 
2 tablespoons cream sherry or brandy
3/4 cup ground almonds 
2 tablespoons seedless raspberry preserves

Preheat the oven to 375F.
Combine 1 cup flour and 1 tablespoon sugar.
Cut in 1/4 cup butter until very small and crumbly.
Sprinkle one tablespoon of milk at a time over the dough until moistened and form dough into a ball.
On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2-3 inch circles using a cookie cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups, set aside.
In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour.
Beat in the eggs and sherry, then stir in the ground almonds.
Place 1/4 teaspoon of jam into the bottom of the lined cups.
Cover with 1 tablespoon of the almond mixture. 
Bake for 15 to 20 minutes until the tops are lightly browned.
Allow to cool slightly before removing from muffin tins to cool on wire racks.

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