Small sandbakkel molds are used to make these Scandinavian cookies. I got mine online. The first time using the molds you will need to spray them with nonstick spray. After that you should be fine, the molds are not normally washed. You can just wipe them lightly with a papertowel after use. My grandmother made these year round although they are a Christmas tradition.
Preheat oven to 350 degrees
Combine all ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour; beat at low speed until well mixed. If dough is too soft, cover; refrigerate at least 2 hours until firm or throw in the freezer for 15 minutes in a time crunch
Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. The key is to press it thin. The thinner, the crispier your sandbakkels will be. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
Remove cookies from molds by tapping on table or loosening with knife. Cookies can be served plain or filled with fresh fruit, fruit filling, pudding or whipped cream.
*note* If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoons dough evenly into each mold. Bake 7-10 minutes.