Swedish Sand Tarts
|Butter/Margarine||1 Cup (16 tbs), softened (2 Sticks)|
|Granulated sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Sifted 10x confectioners powdered sugar||1⁄2 Cup (8 tbs)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
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.