Swedish Cookie Shells - cooking recipe

Ingredients

1 cup butter, softened
2/3 cup sugar
1 large egg white
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour, divided
1/4 cup blanched almond, finely ground

Preparation

Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight.
Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.
Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches.
Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.