Sandbakkels Norwegian Almond Cookies Recipes

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.

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.