A classy holiday cookie
Original recipe yields
About 5½ dozen tarts
Cooking day instructions
For pastry, combine flour and sugar in medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse meal. Knead in bowl until a soft dough forms. Shape dough into balls, using ½ T. of dough for each. Press balls of dough into bottoms and up sides of greased miniature muffin pans.
Preheat oven to 350 degrees. For filling, whisk milk and egg together in medium bowl. In small bowl, combine coffee and water; stir until coffee is dissolved. Add coffee mixture and next four ingredients to milk mixture; beat with electric mixer until smooth. Stir in 1 cup cashews.
Spoon about 1 T. filling into each pastry. Sprinkle remaining cashews evenly over filling. Bake 25–30 minutes or just until set in center. Cool in pans 10 minutes. Transfer to wire rack to cool completely. Freeze, using instructions for baked goods.