• I know it's kind of annoying to have a recipe calls for 1/2 an egg, but what I do is whisk one whole egg and measure out the amount I need for the recipe. The rest I can either keep as an egg wash for other baking projects or when I make some scrambled eggs the next morning, I'll add it to that. So, nothing is wasted!
• This recipe can also be doubled. Just keep in mind if you don't have that many molds, you may need to bake in batches

Prepare the cookie dough:

• Cream room temperature butter, powdered sugar, light brown sugar, and granulated sugar for about 3 minutes over medium-high speed until light and fluffy. If you are using a standmixer, use a paddle attachment.
  
• Add room temperature egg, vanilla, and almond extract and beat over medium speed until combined.
  
• Reduce the speed to low and add flour and salt and mix until just combined.
  
• 
• Scrape down the side of the bowl and make sure everything is well incorporated.
  
• Pat the dough into a disc and wrap tightly with a cling wrap. Put in the fridge to chill until very firm, about 2 hours minimum. You can keep it overnight and shape it the next day
  

Shaping:

• Position your oven racks to the upper and lower thirds of the oven.
• Preheat oven at 375 F (190C) for a conventional oven. Lower the temperature by 20 degrees if you use a convection oven. I don't have sandbakkels tin molds and I just use the regular mini tart tin I used to make egg tart. Oil each tin or use non-stick cooking spray. Wipe off any excess
  
• The cookie dough is cold now and it's easier to work with. I weigh the dough, about 20 grams (about a size of a walnut in the shell) to fit into my mold. The mold I have is about 2 inches in size. You don't have to weigh each one, but you can eyeball the rest. You can divide the dough into 24 equal pieces. Round it into a ball so it's easier to shape
• Place one dough ball on the center of the tin.
  
• Use your thumb to make a deep indentation on the dough and press the dough onto the base of the mold and then spread it out with your thumbs to cover the side of the mold.
  
• You want even thickness throughout, not a thick bottom and thin edges or vice versa. The cookie will not bake evenly.
  
• I only have 10 of the tins, so I put the rest of the dough in the fridge first

Baking:

• Place the mold on a baking sheet, about 2 inches apart, and put it inside the oven, middle rack, and bake for 10-12 minutes or until the tarts are golden brown

Cooling down:

• Remove from the oven and let them cool down in the mold for about 5 minutes. Lay a piece of parchment paper or newspaper (that's how it was done back in the old days).
  
• Gently flip the tins upside down on the paper. Give the bottom of the tin a few taps and the cookie will flip right out. A few may not flip right out. Usually I just wait a few more minutes and try again and they usually flip right out. Continue with the rest. Let them cool down upside down on top of the paper
  
• Let the molds cool down completely before you shape the next batch ready for baking

How to eat sandbakkels:

• They can be eaten as is or fill them up with, custard, or whipped cream and top with some fresh fruit

Storing:

• Once they have cooled down completely, you can transfer them to an air-tight container. If you stack them up, separate each layer with parchment paper. They can be kept at room temperature for about a week
• They freeze well. I kept them in freezer-friendly container and they can be kept frozen for about a month. Simply thaw at room temperature for 15-20 minutes before serving