Sandbakelser

from Ginger Fields
¾ C. butter or margarine 1 tsp. Vanilla extract
¾ C. sugar 1/3 - 1/2 can almond filling
1 egg 1 C. finely ground toasted almonds
1 tsp. almond extract 2 C. flour
Mix well. Chill dough. Press dough in to sandbakelse molds to for thin coating but thick enough that tin doesn't show through dough.

Bake at 350°F 12-15 min. on uncreased baking sheet.

Let cookies cool 10-15 minutes, then turn upside down and tap bottom to release cookie. Sometimes it helps to squeeze edges of tins slightly.