Sandbakkels

2 cups butter, room temperature 

1 cup sugar 1 cup brown sugar, firmly packed 2 eggs 6 - 7 cups flour

The tins are Gladd Company Style #45.

Cream butter and sugar. Add eggs and mix. Add flour, one cup at a time until the dough is no longer sticky. Chill for two hours. Press walnut sized pieces of dough into tart tins. Bake at 375 degrees for about 10 - 12 minutes. Allow tins to cool slightly before removing cookies.

As of 2012 the Kyle Olson 2011 recipe has a preferred substitution for the quantity of flour. One 2 pound bag of King Arthur Organic All Purpose flour makes a dough with a perfect consistency. My cooking times are closer to 18-20  minutes.  I suspect this is because I place my tins on very thick cookie sheets.  I also prefer the edges to be browned.

As of December 2016, Niels found it helpful to give the kids a goal. The average tin is a touch under 12 g, and a complete sandbakkel, in tin, before cooking, is about 27-29 g.

	Grammy Olson x1	Grammy Olson x4	Ebba's x1	Ebba's x4	Kyle Olson 2011	Box insert	Random scratch paper
Butter, #'s	0.25	1	0.25	1	1	1 cup	1 cup
Sugar, C	0.25	1	0.25	1	1	1	1
Brown Sugar, C	0.25	1	0	0	1	0	0
Eggs, whole	0.5	2	0	0	3	1	1
Flour, C	1.75	7	1	4	7	3	2.5
Almond Extract, tsp	0	0	0.5	2	1.5	0.5	0.5
Almonds, Ground, C	0	0	0.125	0.5	0.25-0.3	0	0
eggs, yolk	0	0	1	4	0	0	0
salt	0	0	0.0625	0.25	0.25	0	0
corn starch	0	0	0	0	0	0	2 tsp