- 1 cup butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 2 tablespoons honey
- 3 tablespoons butter
- ⅔ cup granulated sugar
- ½ cup heavy cream
- 1 ¼ cups sliced almonds
- ⅔ cup chopped mixed dried fruit - a variety of fruits of many colors will be both delicious and pretty
- 1 tablespoon all purpose flour
In the bowl of a stand mixer with the paddle attachment beat together the butter, powdered sugar, and vanilla extract until it's light and fluffy, approximately 3-4 minutes.
Add the flour and mix just until combined. Move the dough to a lightly floured flat surface and gently knead to form a smooth ball.
Divide the dough into 24 balls and place each ball in a lightly greased and floured mini muffin pan cup. Flatten the ball with a lightly floured shot glass (or your fingers) so that it covers the bottom and the sides. Refrigerate for 30-60 minutes.
While the dough cups chill, make the filling. Bring the honey, butter, granulated sugar, and heavy cream to a boil in a small heavy saucepan over medium-high heat. Cook until lightly golden brown (about 240°F on a digital thermometer).
Preheat the oven to 375°F.
Fill each chilled dough cup with a teaspoon or two of the filling, bake for about 16-20 minutes or until lightly golden. Remove from the oven. Let cool for about 10 minutes then move to a wire rack. Enjoy!
- Yields: 24 servings
- Preparation Time: 45 minutes plus 30-60 minutes chilling time