Sandbakkels Sand Tarts Recipes
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 (SAND TARTS)
Number Of Ingredients 7
Steps:
- In a large mixer bowl at medium speed, beat butter and sugar until fluffy. Beat in egg, almond extract and vanilla. At low speed, beat in almonds, then flour until well blended. Cover and chill for 1 to 2 hours or until firm enough to handle.Preheat oven to 300°. Evenly press a thin layer of dough into each sandbakkelor tart mold.Bake for 25 to 30 minutes or until golden and firm to the touch. Cool completely in molds before removing. For easy removal, gently loosen edge of tart from mold with tip of a small paring knife.Store in an airtight container in a cool place.
Nutrition Facts : Nutritional Facts Serves
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