Mascarpone and butter shortbread mini tart cups with a button button top, filled with homemade almond butter and strawberry jam. served with homemade almond milk!
Course Cookies
Cuisine Mediterranean Fusion
Keyword Shortbread Button Cups Almond Butter Strawberry Jam
In a food processor place the room temp butter, mascarpone, sugar, flour and salt and whirl until the dough comes together in a ball.
Remove the dough and roll it out on a floured surface. If the dough is too soft to press, roll it out to quarter inch and place in the fridge for 15-minutes.
Two shapes will need to be pressed. With a 2-inch round biscuit cutter, make rounds out of the dough and press them into the little tart pan as though a pie crust. Prick the bottoms to allow air to escape while baking. Do the same with the remaining tart cups. Place on a parchment paper lined baking sheet.
With the 1-inch round biscuit cutter, make rounds, then press the button into the round to imprint its design. Using the skewer, punch out holes exactly as they are in the button. Gently lift up the button and repeat for the remaining button tops. Brush with egg wash and place on a cookie sheet.
Bake the buttons for 12-minutes, or until golden, and the cups for 20-minutes, but keep an eye on both. A golden color is what we want, not still pale and not brown. Cool completely.
Once cool, put a small dollop of almond butter and then strawberry jam into the cups and top with the button. Serve with cold Almond milk!
Notes
I advise to take precaution with the buttons not sticking to the baking sheet by lining it with parchment paper.For the cups, measure the sides and bottom of the tart pan to obtain the diameter needed to press out the crust to fit in the tiny tart pans.