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1. Cream the butter and sugar together by using an electric mixer set at medium speed or by beating them against the sides of a bowl with a wooden spoon until light and fluffy. Beat in the egg.
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2. Sift the flour and baking powder together and add to the butter mixture, using your fingertips to blend all the ingredients into a dough. Shape into a ball, wrap in wax paper and chill for at least 1 hour.
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3. Preheat the oven to 350°F. The "Appelformar" are made in muffin tins of 12 cups, each of which is 2 or 2½ inches in diameter.
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4. Lightly oil or butter the cups. Cut off 1/3 of the dough and set it aside. Divide the remaining dough into 12 pieces and firmly press each piece into the bottom and sides of the cups with your fingers.
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5. The dough lining should be about ¼ inch thick. Fill each pastry cup with 2 tablespoons of applesauce.
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6. Now roll out the remaining 1/3 of the dough to a 1/8-inch thickness and using a 2- or 2½ -inch cookie cutter or glass, cut the dough into 12 circles the same diameter as the muffin cups.
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7. Moisten the edges of the muffin tops with cold water and pinch them down around the edges of the filled muffins, sealing them completely.
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8. Bake in the center of the oven for 40 minutes. Loosen the muffins gently with a table knife and let them cool in the cups. Use a narrow spatula or knife to lift them out. Sprinkle with confectioners' sugar just before serving.
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ALTERNATE FRUIT FILLING:
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1. Melt the butter in an enameled or stainless-steel saucepan over moderate heat and add the finely diced apples.
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2. Cook 1 or 2 minutes, shaking the pan to coat the apples in the butter.
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3. Line the muffin cups with dough, as above, and fill each almost full with the apples.
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4. Top each with 1 tablespoon of apricot preserve and a sprinkling of slivered almonds. Cover with the muffin tops and bake as above.
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