1/2 c shortening
1/2 c margarine
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour
Make like cookie dough. Divide into about 25 balls the size of a walnut. Flatten with fingers into bottom and up sides of tart shell molds. Put onto cookie sheet. Bake about 10 minutes at 375 degrees.
Pudding Filling for Tarts
Mix instant pudding (3 3/4 oz) as directed except substitute 1/2 c sour cream for 1/2 c milk. Top with cool whip. Good mixes: pistachio, chocolate, and coconut cream.
Kaye Macdonald
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