SWEDISH TEA THIMBLES

1 CUP     SOFT BUTTER

1/2 CUP  SUGAR
1             EGG
1 TSP.    VANILLA
2 CUPS  SIFTED CAKE FLOUR

Cream thoroughly: butter and sugar

Beat in egg, vanilla.
Stir in flour.
Drop rounded tsp. into greased, tiny muffin cup.
Press dough over bottom & around sides  (about 1/4" thick).
Leave center hollow.
Chill.
Heat oven to 325 F

Almond Macaroon filling

4 eggs
1/2 cup sugar
1-1/3 cups ground almonds
1 tsp. almond extract

Beat 4 eggs until light & foamy.

Gradually beat in 1/2-cup sugar until well blended.
Mix in 1-1/3 cups ground, blanched almonds and 1/2 tsp.
almond flavoring.
Spoon the filling into hollows.
Bake 25-30 min., until delicately browned & set
(Makes 2 doz.)