1/4 c butter
1/2 c brown sugar
1/4 c corn syrup
1/2 t vanilla extract
1/2 c pastry flour
1/2 c almonds, finely chopped
In a saucepan combine butter, sugar and corn syrup, bring to a boil over medium heat, stirring occasionally. Remove from the heat and stir in vanilla.
Combine the flour and almonds and add to the sugar mixture and mix. Drop by teaspoonful’s 3 inches apart on 2 parchment paper lined cookie sheets.
Bake at 375 degrees for 5 to 6 minutes, until golden brown. Remove from the pan while hot and drape over the back of a mini muffin pan to create little cups. Work quickly before the sugar hardens. If it does harden, place pan into the oven for a minute to make it pliable enough to make the cups. Cool completely.
Filling –
1 1/2 c whipping cream, chilled
12 ounces cream cheese, soft
1 c sugar
2 T lime zest
1 t lemon zest
1 T orange zest
1/3 c lime juice
In a bowl whip the chilled heavy cream until stiff peaks form.
In a separate bowl, beat the cream cheese with the sugar, lime zest, lemon zest, orange zest and lime juice until light and fluffy. Gently fold in whipped cream.
Pipe filling into the cookie cups just before serving to maintain crispness. Garnish cups with fresh raspberries.
