Sandbakkel

1.Preheat oven to 375 degrees F.
2.Place desired cookie molds onto cookie sheets and spray with non-stick baking spray; set aside.
3.Cream butter and sugar in a large bowl till light and fluffy.
4.Slightly beat the egg in a small bowl; then add egg, almond meal, and almond extract to butter mixture.
5.Add flour a little at a time to batter, fully blending before adding more, and scraping down the sides of the bowl.
6.Chill batter for at least one hour to overnight.
7.When ready, take some dough (according to size of molds) and roll the dough into small rounds.
8.Press dough rounds into the molds – go slightly under the lip of molds as these will puff up.
9.Poke holes into the dough (use a fork) to aerate the cookies.
10.Bake for 9-12 minutes depending on size of molds; the smaller they are, the faster they bake-the larger they are, the longer it takes. Do not overbake!! They will still be white (not golden throughout but edges can be slightly gold) when done!!
11.Cool almost completely; and then invert them upside down to eject the cookies from molds.

*Note:
Depending on the size of your molds, you could get up to 60-80 cookies easily. You must babysit these cookies while baking, but it is so worth it. They are very easy to make!!