|1 cup (2 sticks) butter, softened
1 cup sugar
1 egg, unbeaten
1 teaspoon almond extract
2-1/2 cups all-purpose flour
Cream butter, add sugar and mix well. Add
egg and almond extract. Add the flour, making a stiff dough. (To
make the dough a bit easier to work with, you can chill the dough for an hour or
two at this point.)
Pinch off a small amount of dough, place in
sandbakkel tin and press evenly, spreading as thin as possible and covering the
entire inside of the tin. This is an art! Older
Scandinavian-Americans insist that they must be delicate and as thin as
possible! Place tins on cookie sheet and bake in moderate oven (about 375°)
for 13-15 minutes or until light golden in color.
If dough is too difficult or too soft to work
with, you may have to add a little flour.
Makes approximately 50 sandbakkeler. Eat
them plain, or with some type of filling (fruit, plain or eggnog custard, etc.).
(Recipe is from my Mom, Nora Estrem.)