Sandbakkels

From Shirley Evans
Makes about 60

1 1/2 c. butter, softened (no substitutions)
1 c. sugar
1/4 tsp. salt
1 egg
4 c. AP flour

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg, beat till well-combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.

Evenly press about 2 teaspoons of dough into the center of each seasoned sandbakkel mold. Press dough into an even, very thin layer along the bottom and up the sides. (You can also press dough into 1 3/4-inch tart tins or muffin cups.) Make sure no dough extends over edges of the molds. Place the filled sandbakkel molds on a large cookie sheet.

Bake in a 350 degree oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold, cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack to cool.