---------- Recipe via Meal-Master (tm) v8.05
       Title: Macadamia Nut Tartlets
  Categories: Cookies
       Yield: 48 servings
       6 oz Butter
       2 c  Flour
     1/3 c  Sugar
     1/4 ts Salt
       3 oz Butter
   1 1/3 c  Macadamia nuts/unsalted
            =finely chop
     2/3 c  Sugar
       3    Eggs; lightly beaten
      48    Macadamia halves; garnish
     1/2 c  Dark corn syrup
     DESCRIPTION:  Miniature macadamia tartlets deliver a delicious mouthful.
      Preheat oven to 400~ 15 minutes prior to baking. Cream together butter
   and sugar until smooth. Sift flour and salt together; stir into butter
   mixture and blend well. Pinch off pieces of dough to make 1/2 balls. Press
   each ball into a mini muffin tin mold to about 1/8 thickness. Chill for 15
       FILLING: Cream butter and sugar until well-blended. Beat in eggs; add
   salt, corn syrup and vanilla. Blend well, stir in chopped macadamias. Spoon
   1 TBL filling into each tartlet cup. Filling and pastry should be level at
   the rims. Decorate each tartlet with a madacamia half. Place mini muffin
   tins on baking sheets and bake for 25 minutes, or until pastry is rich,
   golden brown. Cool pans on rack for five minutes. While tartlets are still
   warm, twist each gently to loosen from pan. Remove tartlets from pan and
   cool on racks.
     STORAGE: Airtight about one week. Freeze well-wrapped up to two months.
   From “Cookies,” a Particular Palate Cookbook.