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Jelly-Filled Tea Cakes

McCall's had this neat recipe for tart shells, but I hate rolling out and cutting and fitting, so. . .

Sift together 3 c. flour and 1 cup plus 2 Tblsps sugar. Cut in 3 sticks of regular oleomargarine with a pastry blender or two table knives, until it resembles cornmeal.

Combine 1 and 1/2 tspn almond extract with 3 slightly beaten egg yolks. Combine both mixtures, using hands just until smooth.

Divide into 4 parts and refrigerate. The dough may be frozen at this point, too. Lightly grease or spray 4 bite-cake pans or tiny tart forms for 48 tiny tarts. Divide each part of dough into twelve parts and roll into a ball and drop one in each cup/pan/form.

Heat oven to 375F. With the end of a wooden spoon or the floured end of a pestle (whatever works for you) make a hole in each dough ball, pushing it into (but not through) the bottom but not quite all the way up the sides.

Fill with currant jelly or a favorite jam. Bake for 15 minutes or until golden brown. Cool a few minutes, turn out to cool on racks. Store with plastic wrap between, in paper cups if you like. If you use Lemon Curd (Cheese) for the filling, it takes a little longer to bake.