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Mini almond cups filled with easy, homemade berry curd.
For the curd:
Puree thawed berries in a food processor until smooth. In a bowl, combine sugar and eggs. Add berries and butter. Microwave in one-minute intervals until berries are thick enough to coat the back of your spoon. This took me about 5 minutes. Cover with plastic wrap and chill until ready.
For the cookies:
Preheat oven to 350 F.
Combine softened butter, brown sugar and almond paste in a large bowl. Beat in the egg and vanilla. Slowly beat in flour and baking soda.
Spray two 24-count mini muffin tins with baking spray (recipe actually only makes 36).
Reserve one cup of dough, set aside. With the remaining dough place a one-inch ball in each muffin well. Spread to coat the sides of each well. Bake in a 350 F oven for 12-14 minutes or just until cookies begin to brown. Remove pans from the oven and fill the cookie cups with berry curd. Stir coconut into the remaining dough and crumble the mixture over each cookie. Return to the oven and bake for about 10 minutes. Then remove the pans from the oven and set them on a rack.
Let them stand in the pan for 2-3 minutes before removing to a cooling rack.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!