1 c. butter
1 c. granulated sugar
1 egg
1 tsp. almond extract
3 c. sifted all-purpose flour
1 c. apricot preserves
2 tsp. lemon juice
1/4 c. chopped candied red cherries
1/4 c. toasted sliced almonds

Thoroughly cream butter and sugar. Add egg and almond extract; beat well. Stir in sifted flour. Pinch off small ball of dough and place in center of 2 1/2 inch sandbakelse mold. With your thumb, press dough evenly and as thinly as possible over bottom and sides. Place molds on cookie sheet.

Bake in moderate oven (350 degrees) about 12 to 14 minutes or until lightly browned. Cool. To remove, invert molds and tap lightly. (Clean molds with dry cloth only.)

Just before serving, combine preserves, lemon juice and cherries. Place teaspoon of mixture in each cookie tart. Stick in almonds or sprinkle over. Makes about 3 1/2 dozen.

They look like tiny fluted tart pans. If not available, use tiny foilware pans instead.