Sandbakkelse Sand Tarts 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.

GRANDMOM'S SAND TARTS

Steps:

• Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
• Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
• Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture. Sprinkle with cinnamon sugar, and top with a pecan half. Repeat until all the dough is used up.
• Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.