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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Macadamia Nut Tartlets

  3. Categories: Cookies

  4. Yield: 48 servings

  5. Pastry:

  6. 6 oz Butter

  7. 2 c Flour

  8. 1/3 c Sugar

  9. 1/4 ts Salt

  10. Filling:

  11. 3 oz Butter

  12. 1 1/3 c Macadamia nuts/unsalted

  13. finely chop

  14. 2/3 c Sugar

  15. 3 Eggs; lightly beaten

  16. 48 Macadamia halves; garnish

  17. 1/2 c Dark corn syrup

  18. DESCRIPTION: Miniature macadamia tartlets deliver a delicious mouthful.

  19. 15 minutes prior to baking. Cream together butter

  20. and sugar until smooth. Sift flour and salt together; stir into butter

  21. mixture and blend well. Pinch off pieces of dough to make 1/2 balls. Press

  22. 1/8 thickness. Chill for minutes.

  23. FILLING: Cream butter and sugar until well-blended. Beat in eggs; add

  24. salt, corn syrup and vanilla. Blend well, stir in chopped macadamias. Spoon

  25. 1 TBL filling into each tartlet cup. Filling and pastry should be level at

  26. the rims. Decorate each tartlet with a madacamia half. Place mini muffin

  27. tins on baking sheets and bake for 25 minutes, or until pastry is rich,

  28. golden brown. Cool pans on rack for five minutes. While tartlets are still

  29. warm, twist each gently to loosen from pan. Remove tartlets from pan and cool on racks.

  30. STORAGE: Airtight about one week. Freeze well-wrapped up to two months.

  31. From "Cookies," a Particular Palate Cookbook. --

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