- 1 cup (226g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 1 egg
- ¼ tsp vanilla extract
- ¼ tsp almond extract
- 3 cups (360g) all-purpose flour
- 1/8 tsp salt
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add egg and extracts, mixing until combined.
- Add half of the flour and all of the salt to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat once more with rest of the flour, mixing until dough is fully formed.
- Shape dough into a ball and wrap in cling film, then press into a patty shape. Place wrapped dough in fridge to chill for roughly 1 hour.
NOTE: If you leave your dough in the fridge for several hours or overnight, you will probably need to set it out at room temperature for 10–15 minutes before forming your cookies.
- Heat oven to 375°F.
- Grab a wee piece of the dough and roll into a ball that’s about 1" in diameter. Place into the centre of one of your Bethany Housewares sandbakkelse tins. Rotate tin in your hand while you use your thumb to flatten the dough on the bottom and up the sides of the tin. (You want the dough to be rather thin.) Scrape off excess dough from the top of the tin.
NOTES: Pay attention to where the bottom of the tin connects with the sides, as the dough likes to pile up right there. Also, if you need assistance, this video shows how to form the cookies.
- Set first cookie/tin aside and continue until all of your tins are filled.
- Arrange tins on a baking sheet, then bake for 8–11 minutes or until very lightly golden all over.
- Allow cookies to cool for 10–15 minutes, then remove from tins. To do this, flip the tins over and gently tap on the bottom. Give the sides a gentle squeeze, and the cookie should fall right out.
NOTE: If you’re having trouble, check out the video linked in step 6, as it also shows how to remove the cookies from the tins.
- Once tins are totally cool, repeat steps until you’ve used up all your dough!
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