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.)