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.
FRIED NORWEGIAN COOKIES AKA FATTIGMANS BAKKELSE
Make and share this Fried Norwegian Cookies Aka Fattigmans Bakkelse recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 3h1m
Yield 11 dozen cookies
Number Of Ingredients 8
Steps:
- Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored.
- Beat in butter, milk and vanilla until well blended.
- Gradually add 1 1/2 cups flour.
- Beat at low speed until well blended.
- Stir in enough remaining flour with spoon to form soft dough.
- Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
- With floured hands, shape 1 portion dough at a time into 1-inch-thick square.
- Place dough on lightly floured surface.
- Roll out dough to 11-inch square.
- Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals.
- Cut 1 1/4-inch slit vertically down center of each strip.
- Insert one end of strip through cut to form twist; repeat with each strip.
- Repeat with remaining dough portions.
- Heat oil in large saucepan to 365°F.
- Place 12 cookies at a time in hot oil.
- Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon.
- Drain on paper towels.
- Dust cookies with powdered sugar.
- Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.
FATTIGMANN
This is in response to Carol's request for what she called 'Futimonbuckles' but in Norwegian - Fattigmann Bakkels would sound the way she spelled it. This is a very old recipe that dates back over a 100 years and actually means 'Poor Man's Cakes'.
Provided by Jennifer
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 48
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
- Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
- Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 3.4 g, Cholesterol 19.1 mg, Fat 3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 4.2 mg, Sugar 0.4 g
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