Norwegian Sandbakkel Recipes
NORWEGIAN SANDBAKKEL
This is considered a buttery cookie but looks like a miniature tart base. Sometimes it is eaten just plain without anything in it. Sometimes it is filled just before eaten with whipped cream and fruit or jam. It is normally pressed into tiny fluted tins. Tiny muffin tins would probably work just as well. My DBIL was born in Norway. He loves many of their heritage foods. This is one of them which my sister makes every year at Christmas time for him. I think if I remember correctly the name means 'Sand Tarts'. Posted for ZWT 2010. Preparation time does not include refrigeration time.
Provided by CarrolJ
Categories Dessert
Time 45m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
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.
SANDBAKKELSE (SAND TARTS)
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
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)
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
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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- Take dough out of refrigerator and get ready to assemble cookies. The dough may be easier to handle after it has sat at room temperature for a few minutes.
- Turn on oven to 375F. Take a small ball of dough and press it into a sandbakkel tin. The dough should be about 1/16th of an inch thick. Repeat with remaining dough.
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- 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.
- Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
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