INGREDIENTS

INSTRUCTIONS

From: af877@freenet.carleton.ca (Harry Dodsworth)  Date: 10 Jun 1995
06:29:39 -0400 This recipe for Sand Tarts  (Sandbakkelse) comes from
The Scandinavian Cookbook, Cooking Magic  series, Culinary Arts
Institute, 1975 printing  Set out sandbakkelse molds and cookie sheets.
Measure flour and set  aside. Chop almonds very finely and set aside.
Cream together butter  and almond extract until butter is softened.
Add sugar gradually,  creaming just until blended.  Blend in egg.  Add
the flour in  fourths, blending well after each addition.  Blend in the
chopped  almonds. Chill dough in refrigerator.  Remove a portion of the
dough from refrigerator and return remaining  dough to continue
chilling. Place about two teaspoons dough in each  mold. Using the
thumb, firmly press dough into each mold, coating the  bottom and sides
evenly. Place molds on the cookie sheets. Repeat  with the remaining
dough.  Bake at 375 degrees F 6 to 8 minutes, or until sand tarts are
golden  brown.  Immediately invert molds onto a smooth surface. Cool
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 cool completely.  Serve sand
tarts inverted. Or turn sand tarts right side up and fill  with jam,
jelly, or whipped cream.  REC.FOOD.RECIPES ARCHIVES  /COOKIES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 14mg
Sodium: 2.2mg
Potassium: 15mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 3.2g
Protein: <1g