Best Sandbakelser I Recipes

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.).

SANDBAKKELS (NORWEGIAN ALMOND COOKIES)

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.

NORWEGIAN SANDBAKKEL

Steps:

• Mix together the flour and sugar.
• Cut in the butter until blended.
• In a separate small bowl mix the water, almond extract, and egg yolk.
• Using a fork mix together the wet and dry ingredients into a dough.
• Knead until smooth.
• Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
• Preheat oven to 350 degrees.
• Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
• Press so that the dough is all of the way up the side of the molds.
• Prick the unbaked tarts 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.
• Store in an airtight container until served.