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Swedish Sand Tarts

Chef.at.Home's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs), softened (2 Sticks)
  Granulated sugar 1 Cup (16 tbs)
  Egg 1
  Almond extract 1⁄2 Teaspoon
  Sifted all purpose flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Sifted 10x confectioners powdered sugar 1⁄2 Cup (8 tbs)
  Red currant jelly 1⁄4 Cup (4 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.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Ingredient: 
Butter

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