Sandbakelser Food

SANDBAKKELSE (SAND TARTS)

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.

SANDBAKELSER

Steps:

• In a medium bowl, stir together the flour and sugar. Cut in butter until a mealy consistency is reached. Add water, almond extract, and egg yolk; mix by hand and knead into a smooth ball. Wrap and refrigerate dough for up to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll pieces of dough into 1 inch balls and press down into the cookie molds or small tart molds. Press so dough is all of the way up the side of the molds, then prick with a fork to keep them from puffing up and deforming during baking.
• Bake cookies for 15 to 20 minutes, until golden brown. Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.

SWEDISH SANDBAKKELS WITH STRAWBERRY-CREAM

Steps:

• For cookies:.
• Preheat oven to 375º.
• Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
• Cream together the butter and sugar.
• Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
• The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
• With floured fingers, pinch off about 1 1/2 tablespoons of dough.
• Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
• Repeat.
• Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
• Remove from oven and cool slightly.
• Turn the tins over on a baking rack or clean counter.
• If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
• Let cookies cool completely before filling. (Yield: 30 tarts).
• Strawberry Cream:.
• Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
• Whip mixture until stiff peaks form.
• Spoon whipped strawberry cream into the inverted cookies.
• Garnish with sliced strawberries.
• Serve immediately if possible; can be refrigerated for up to 5 hours.
• (You will have extra tarts; double filling recipe, to fill all tarts.).