1 c. butter, room temperature
1/2 c. sugar
1 egg, slightly beaten
2 1/2 c. all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. almond extract
1 to 2 tsp. water, if needed

In bowl, mix butter, sugar, egg, flour, extracts and salt until smooth, pliable dough forms. Gather dough into a ball; knead slightly. Wrap in plastic wrap; refrigerate 30 minutes or until ready to use. Press dough evenly into sandbakkel tins. Bake at 350 degrees for 12 to 15 minutes. Cool on rack. Squeeze tins gently to remove sandbakkels. Makes 48.