1/2 c. sugar
1/2 c. packed brown sugar
1 c. butter, soft
1 egg
1 tsp. almond extract
2 1/2 c. flour

Heat oven to 350 degrees. In large bowl combine both sugars, butter, egg and almond extract. Beat at medium speed, scraping bowl often until well mixed. Reduce speed to low, add flour. Continue beating until well mixed. If dough is too soft, refrigerate until firm, 1-2 hours. Press into mini muffin pans or sandbakkel molds. Bake for 8-10 minutes or until lightly browned. When pressing dough into muffin pans line the sides with dough to make pastry shell. When baked and cooled each mold may be served plain or fill with fresh fruit, fruit filling, pudding, or whipped cream.