8 Tbsp. butter or margarine, divided
1/2 cup granulated sugar, divided
1 cup plus 2 tsp. sifted all purpose flour
1/3 cup blanched, slivered almonds
1.5 Tbsp. cream
Preheat oven to 350 degrees. Meanwhile, cream 6 Tbsp. butter or margarine, adding 1/4 cup sugar gradually. Cream well.
Blend in 1 cup flour.
Divide dough into 12 ungreased muffin cups or a set of molds called "sandbakel." Press into bottoms and halfway up the sides of the cups.
Bake at 350 degrees 10 minutes. Meanwhile, combine the almonds, the remaining 1/4 cup sugar, the remaining 2 Tbsp. butter or margarine, the cream, and the remaining 2 tsp. flour in a saucepan. Cook over high heat, stirring constantly, until the mixture boils. Remove from heat.
Divide the mix into the partially baked cookie shells. Bake at 350 degrees for 10 to 15 minutes or until light brown. Cool for 3 to 5 minutes, then carefully remove from the pans. I use a thin, flexible knife to help pop them out. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Saturday March 25th, 2006