Pine Nut Cookie Cups

In bowl, whisk together flour, sugar, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Add egg white; with fork, stir until dough clumps together.

Press 1 tbsp (15 mL) of the dough onto bottom and up side of each of 16 mini (1-1/2- x 1-inch/4 x 2.5 cm) muffin cups. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.)

Filling: In bowl, whisk together butter, egg yolk, corn syrup and vanilla. Divide pine nuts evenly among pastry cups; spoon generous 1 tsp (5 mL) of the corn syrup mixture over each.

Bake in bottom third of 350°F (180°C) oven until crust is golden brown, about 25 minutes. Let cool for 5 minutes. Run tip of pointed knife around cups to loosen; transfer to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally; drizzle over cups. Let stand until chocolate is set.

Source : Holiday Best: 2005