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.
Serving size: Complete recipe
Calories 3800 Calories from Fat 1669
% Daily Value*
Total Fat 190 g292.2%
Saturated Fat 117.5 g587.6%
Trans Fat 0 g
Cholesterol 695.3 mg231.8%
Sodium 621.5 mg25.9%
Total Carbohydrates 500 g166.6%
Dietary Fiber 6.8 g27%
Sugars 292.6 g
Protein 34 g68.1%
Vitamin A 117.3% Vitamin C
Calcium 12% Iron 69.9%
*Based on a 2000 Calorie diet