Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:


    Source of Recipe


    1 C. butter or margarine
    1 C. granulated sugar
    1 egg
    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |