Ingredients: 1/2 CUP BUTTER 1/2 CUP SUGAR 1 SMALL EGG 1/2 TSP ALMOND 1 1/2 CUP FLOUR
Preparation:
Cream butter and sugar well. Add egg extract. Knead in flour to make a stiff dough. Fill cookie molds 1/16 inch thick. Bake at 375 for about 10 minutes until golden brown. Tip tins upsidedown as soon as they are removed from oven. While hot, pinch tin slightly so tart will fall out. Pipe in Whipped Cream and Top with Fresh Fruit and Apricot Glaze. Chef: Laura Baldwin 7/17/1999 6:36:04 AM
