---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Orange Custard Cookies
  Categories: Cookies
       Yield: 24 servings
  
            Cookie cups:
       2 c  Flour
       3 tb Sugar
     1/8 ts Salt
     3/4 c  Butter, cold; in 12 pieces
       1    Egg; slightly beaten
       1 tb Water; iced
            Custard:
     2/3 c  Whipping cream
     2/3 c  Sugar
     3/4 c  Almonds; finely ground
            Orange zest, finely grated
            Half an orange
       2 ts Orange flower water
            Or 1 ts vanilla
     1/8 ts Nutmeg
     1/8 ts Salt
  
      DESCRIPTION: Tiny cookie tartlet crusts with an orange-almond filling.
     CRUST: Combine flour, sugar and salt in food processor. Add cold butter
   cubes and process just until resembles coarse meal. Blend in egg until just
   mixed. If necessary, add drips of ice water just until dough holds
   together. Knead dough 15 seconds, form into a ball. Cover and set aside 15
   minutes.
   
      FILLING: Mix together egg, whipping cream and sugar. Add remaining
   ingredients and mix well. Preheat oven to 350. Lightly butter 24 miniature
   muffin tins.  On lightly floured surface, roll out dough to 1/8 thick. Cut
   out dough using scalloped 2 1/2-inch cutter. Place one round in each muffin
   tin, pressing firmly over bottom and sides. Fill each shell half full with
   custard mixture. Bake 25 minutes, or until crust is golden brown and a
   knife inserted in center of custard comes out clean. Use tip of a pointed
   knife to loosen and remove cookies from tins. Cool on racks. Store airtight
   in REFRIGERATOR for 5 days. DOES NOT FREEZE WELL. From “The Joy of
   Cookies,”
  
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