Sandbakkels, cookies that are baked in a tiny fluted tin, are a Scandinavian classic. These small shells are usually served with their pretty bottoms up. Some people might fill them with jam or whipped cream.
1 cup (2 sticks) unsalted butter
½ cup granulated sugar
½ cup pack light brown sugar
1 large egg
½ teaspoon almond extract
1 teaspoon vanilla
1/3 cup blanched almonds, finely ground
2 to 2 ½ cups all-purpose flour
In a large bowl, cream the butter and sugars until smooth. Beat in the egg, almond extract, and vanilla until light and fluffy. Stir in the almonds and flour; mix well. Wrap the dough in plastic wrap and chill for 1 hour.
Preheat the oven to 350 degrees. Butter small, fancy fluted molds or sandbakkel tins. Divide the dough into 4 equal portions. Shape each portion into a log and cut each log into 12 equal pieces. Press each piece into a sandbakkel tin using your thumbs to make a thin, even shell of dough in each.
Place the shells on a baking sheet. Bake for 10 to 12 minutes or until light golden. Invert the tins onto a wire rack. Let cool for 3 to 4 minutes, then gently tap the bottom of each tin to remove the cookies. Makes about 4 dozen.
From The Great Holiday Baking Book by Beatrice Ojakangas