Swedish Sand Tarts Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Almond extract | 1/2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs), sifted | |
| Salt | 1/4 Teaspoon | |
| Confectioner’s sugar | 1/2 Cup (16 tbs), powdered | |
| Red currant jelly | 1/4 Cup (16 tbs) |
Directions
1. Cream butter or margarine with granulated sugar until fluffy-light in medium-size bowl; beat in egg and almond extract. Gradually sift in flour and salt, blending well. Chill dough overnight, or until firm.
2. Pinch off about a half teaspoon-ful at a time; press into individual sand-tart tins, or miniature, fluted tart pans. (Shop for them where fancy imported housewares are sold.) Place on cookie sheet.
3. Bake in a slow oven (325°) 10 minutes, or until lightly golden. Cool in tins until easy to handle, then remove carefully.
4. Dust cookies lightly with 10X sugar; top each with dot of currant jelly.
2. Pinch off about a half teaspoon-ful at a time; press into individual sand-tart tins, or miniature, fluted tart pans. (Shop for them where fancy imported housewares are sold.) Place on cookie sheet.
3. Bake in a slow oven (325°) 10 minutes, or until lightly golden. Cool in tins until easy to handle, then remove carefully.
4. Dust cookies lightly with 10X sugar; top each with dot of currant jelly.
Chef
