Title: Sandbakels, Swedish Cookies
Categories: Cookie
Yield: 1 Dozen

1/2	c	Butter or margarine
1	c	Flour
1/4	c	Sugar
1		Egg yolk
2	tb	Blanced almonds, ground
1/2	ts	Almond extract
		Lemon filling:
1		Egg
1		Egg yolk
1/2	c	Sugar
1/4	c	Butter or margarine
1	tb	Grated lemon peel
1/4	c	Lemon juice

In bowl with pastry blender, cut 1/2 cup soft butter into flour and 1/4 cup sugar until mixture resembles coarse crumbs. Add yolk and almonds and extract and stir well with fork to blend. Press mixture ino 18 ( 2 inch ) fluted tart pans. bake 10 to 12 minutes at 400 degrees until golden. Remove to wire rack to cool. Let cool about 5 minutes. Loosen sides with spatula and turn out of pans. Let cool on rack. meanwhile make lemon filling. In top of double boiler combine egg and egg yolk, beat with spoon to blend. Add sugar, butter, peel and lemon juice. Cook over hot not boiling water, stirring constantly until consistency of mayonnaise, about 10 minutes. Turn into bowl and cover with wax paper. Refrigerate till well chilled. Just before serving fill each cookie shell with 2 tsp of filling.

From: Lir119

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