1. For cookies: 2. Preheat oven to 375º. 3. Use butter or cooking spray to lightly grease 2" Sandbakkels tins. 4. Cream together the butter and sugar. 5. Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring. 6. The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does. 7. With floured fingers, pinch off about 1 1/2 tablespoons of dough. 8. Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven’t pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough). 9. Repeat. 10. Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly). 11. Remove from oven and cool slightly. 12. Turn the tins over on a baking rack or clean counter. 13. If the tarts don’t fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen. 14. Let cookies cool completely before filling. (Yield: 30 tarts). 15. Strawberry Cream: 16. Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries. 17. Whip mixture until stiff peaks form. 18. Spoon whipped strawberry cream into the inverted cookies. 19. Garnish with sliced strawberries. 20. Serve immediately if possible; can be refrigerated for up to 5 hours. 21. (You will have extra tarts; double filling recipe, to fill all tarts.). ---------------------------------------------------------------------------
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