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Quickly rinse the berries in cold water, pat dry with a towel and place in a bowl. Pour the Grand Marnier over the top and let stand for 20 minutes.

Soak cherries and raisins in whiskey in covered bowl overnight. Cream sugars and butter until fluffy. Add yolks of eggs and beat well. Add soaked fruit and remaining liquid. Reserve a small amount of flour for nuts and add remaining flour to mixture; add nutmeg and baking powder; fold in beaten egg

Want to ensure that your dessert party or the last course of your celebration menu reflects the latest "what's-hot" trend? Make a simple request of your caterer or restauranteur: "Tiny desserts, please!"

To make the dough: In the bowl of an electric mixer and using the paddle attachment, cream the butter and sugar until light and fluffy. In a separate bowl, mix together the flour, salt, and cornstarch. Add the dry ingredients to the butter and sugar and mix on low just until the dough begins to come

Heat oven to 350. Grease 24 miniature muffin pan cups or 1 1/2 inch tartlet tins. In samll bowl, combine sugar and 1/2 cup butter; beat at medium speed until light and fluffy. Add 1 teaspoon vanilla and egg white; blend well. Lightly spoon flour into measuring cup; level off. Add flour while mixing
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