Makes 31/2 dozen cookies.

Note: From "Betty Crocker's Cookie Book." The book says, "Fragile almond-flavored shell of Swedish origin, made in metal molds of varied designs. Here we call them Sand Tarts."

•3/4 c. butter

• 3/4 c. sugar

• 1 egg white

• 1 tsp. vanilla extract

• 1 tsp. almond extract

• 1 3/4 c. flour


Mix together butter, sugar and egg white thoroughly. Add vanilla and almond extracts. Measure flour by dipping method or by sifting; stir in flour. Chill.

Heat oven to 350 degrees. Press dough carefully into sandbakelse molds (tiny fluted forms) to form thin coating over entire interior surface. Place on ungreased baking sheet. Bake 12 to 15 minutes; do not let brown.

Cool slightly (so you can handle the molds). Tap molds on table to loosen cookies and turn out cookies. [Taste editor's suggestion: If cookies are hard to remove, slightly pinch the edges of the forms with your fingers and they should loosen from the molds. Or return them to the oven and warm them a bit, and try again.]