Preheat oven to 375 degrees. Roll bread slices very thin with rolling pin and with a 2 1/4-inch cookie cutter stamp out 2 rounds from each slice. Fit rounds into buttered 1 1/4-inch gem tins, brush with butter and bake for 10 to 12 minutes, or until edges are golden. Remove from oven, let cool 5 minutes in tins and transfer to racks to cool completely. Fill and serve. This recipe yields 24 cups.

Recipe

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net