Source of Recipe
1 C. butter or margarine
1 C. granulated sugar
1 tsp. almond extract
3 C. sifted all-purpose flour
1 C. apricot preserves
2 tsp. lemon juice
1/4 C. chopped candied red cherries (optional)
1/4 C. toasted sliced almonds
Thoroughly cream butter and sugar. Add the egg and almond extract and
beat well. Stir in the sifted flour. Pinch small amount of dough and
place in center of 2 1/2 inch sandbakelse mold (you can use tiny
fluted tart pans or foilware pans instead). Press the dough into the
mold as thinly and evenly as possible (use your thumb). Place molds
on cookie sheet.
Bake in moderate oven (350) about 12 to 14 minutes or until lightly
browned. Cool. To remove, invert molds and tap lightly. Clean the
molds only with a dry cloth.
Just before serving, combine the preserves, lemon juice and cherries.
Place a teaspoon of the mixture in each cookie tart. Stick the
almonds in or sprinkle them over the top. Makes about 3 1/2 dozen.