Sandbakkelse (Sand Tarts)

Directions

1. This recipe for Sand Tarts (Sandbakkelse) comes from The Scandinavian
2. Set out sandbakkelse molds and cookie sheets. Measure flour and set aside.
3. Chop almonds very finely and set aside. Cream together butter and almond extract till butter is softened. Add in sugar gradually, creaming just till blended. Blend in egg. Add in the flour in fourths, blending well after each addition. Blend in the minced almonds. Refrigeratedough in refrigerator.
4. Remove a portion of the dough from refrigerator and return remaining dough to continue chilling. Place about two tsp. dough in each mold. Using the thumb, firmly press dough into each mold, coating the bottom and sides proportionately. Place molds on the cookie sheets. Repeat with the remaining dough.
5. Bake at 375 degrees F 6 to 8 min, or possibly till sand tarts are golden.
6. Immediately invert molds onto a smooth surface. Cold slightly. To remove sand tart from mold, hold the mold in the hand and tap lightly but firmly with the back of a spoon. Remove pan and place sand tarts on a smooth surface to cold completely.
7. Serve sand tarts inverted. Or possibly turn sand tarts right side up and fill with jam, jelly, or possibly whipped cream.
8. /COOKIES