Chocolate Almond Tartlet Cookies

1/2 cup (1 stick) butter, softened
1 Tablespoon sugar
1/2 teaspoon almond extract
1/8 teaspoon salt
1 cup all-purpose flour
1 1/4 cups half-and-half
1 box (3.9 ounces) chocolate instant pudding mix
1/4 cup sliced almonds

Preheat oven to 350°F. Generously coat 24 miniature muffin cups with cooking spray. Combine butter, sugar, almond extract and salt in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Add flour; beat just until combined and dough forms.

Divide dough into 24 equal pieces. Press firmly onto bottom and up sides of prepared muffin cups.

Bake cookies until golden, 10-12 minutes. Cool slightly. Remove cookies carefully from pan using tip of a small knife to loosen from edges of cups; place on wire rack.

Whisk half-and-half and pudding mix in a medium bowl until combined. Fill each baked cookie with pudding mixture. Garnish each with almond slices. Chill until set, about 15 minutes.

Makes 2 dozen cookies


Helpful Tips

The handle of a wooden spoon works well for pressing the cookie dough into the bottom and up the sides of the miniature muffin cups.

Mix'n'Match

For different filling flavors, substitute your favorite instant pudding mix for the chocolate pudding. Instead of sliced almonds, try topping the cookies with candy decors, choped pecans or walnut halves.