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Dutch Treats



  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • Pinch of salt


  • 3 eggs
  • 1 cup granulated sugar
  • 1 (8 ounce) can or tube almond paste, cut into cubes
  • Sliced natural almonds (with brown skins)


  1. In a mixing bowl, beat butter and cream cheese to blend.
  2. Gradually add flour and salt. Form a dough, wrap and refrigerate 1 hour or until easy to handle.
  3. Roll into 1-inch balls. Press 1 ball onto bottom and up sides of an ungreased miniature muffin cup; repeat to fill pan(s). Set aside. (Chill any remaining dough, then repeat after baking first batch.)
  4. For filling, beat eggs in a mixing bowl until light and fluffy.
  5. Add sugar, mixing well. Beat in almond paste.
  6. Spoon a rounded teaspoonful into each cup; top each with three almond slices.
  7. Bake at 325 degrees F for 25 to 30 minutes or until lightly browned and filling is set.
  8. Cool for 10 minutes before removing to wire racks.

Yield: 10 dozen

Source: Best of Country Cookies, Reiman Publications, 1999

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