Sunbuckles Food

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SANDBAKKELSE (SAND TARTS)



Sandbakkelse (Sand Tarts) image

Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen

Number Of Ingredients 6

1 cup plus 2 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour

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.

Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SANDBAKKELS (NORWEGIAN ALMOND COOKIES)



Sandbakkels (Norwegian Almond Cookies) image

This is a traditional Norwegian cookie. It is made by pressing the dough into Sandbakkel tins. If you don't have sandbakkel tins, miniature fluted tartlet pans would work as well. If you google "Sandbakkel tins", you will see what they look like. Recipe from my hometown's Centennial Cookbook.

Provided by Izzblizz

Categories     Dessert

Time 2h10m

Yield 5 dozen

Number Of Ingredients 7

1 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 egg yolk
1 teaspoon almond extract
3 3/4 cups flour

Steps:

  • Cream together butter, shortening, and sugar.
  • Add egg, egg yolk, and almond extract. Beat until well mixed.
  • Add flour until you have a fairly stiff dough.
  • Refrigerate for 1 hour.
  • Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell).
  • To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin.
  • Bake at 350 degrees for about 10 minutes or until lightly brown.
  • Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
  • Makes about 5 dozen.

Nutrition Facts : Calories 1029.5, Fat 60, SaturatedFat 29.2, Cholesterol 177.7, Sodium 278.9, Carbohydrate 111.8, Fiber 2.5, Sugar 40.4, Protein 11.8

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