Ingredients

• 1 cup butter , softened
• 0.5 cups confectioners' sugar
• 2 cups all-purpose flour
• 0.25 cups cornstarch
• 0.5 cups raspberry jam
• 0.5 cups butter
• 0.5 cups white sugar
• 0.5 cups rice flour
• 0.25 cups unsweetened cocoa powder
• 2 eggs
• 2 teaspoons almond extract
• 1 cup confectioners' sugar
• 2 tablespoons melted butter
• 0.5 teaspoons almond extract
• 24 maraschinos cherries with stems

Instructions

1. 1 In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
2. 2 In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
3. 3 Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
4. 4 In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

Nutrition per serving