Swedish Macaroon Tea Thimbles
- 1 cup butter, softened
- 12 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups cake flour, sifted
- 2 eggs
- 12 cup sugar
- 1 14 cups blanched almonds, ground
- 12 teaspoon almond flavoring
- For the crusts, cream thoroghly butter and sugar.
- Beat in egg and vanilla.
- Stir in flour.
- Drop rounded teaspoonfuls into greased mini muffin cups.
- Press dough over bottom and around sides making a cup about 1/4 inch thick.
- Leave center hollow.
- Chill.
- Heat oven to 325 degrees.
- Assemble filling.
- In a bowl, beat eggs until light and foamy.
- Gradually beat in sugar until well blended.
- Mix in almonds and almond flavoring.
- Remove cups from refrigerator and spoon filling into hollows.
- Bake 25-30 minutes until delicately browned and set.
- Cool.
butter, sugar, egg, vanilla, cake flour, eggs, sugar, blanched almonds, almond flavoring
Taken from www.food.com/recipe/swedish-macaroon-tea-thimbles-303600 (may not work)