1. Cream together butter, shortening, and sugar. 2. Add egg, egg yolk, and almond extract. Beat until well mixed. 3. Add flour until you have a fairly stiff dough. 4. Refrigerate for 1 hour. 5. Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell). 6. To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin. 7. Bake at 350 degrees for about 10 minutes or until lightly brown. 8. Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins. 9. Makes about 5 dozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
