Sandbakkels

Sandbakkels
35
3 Reviews
Small sandbakkel molds are used to make these delicate Scandinavian cookie tarts.
30 min
Prep Time
2:55
Total Time
36 cookies

Ingredients

1 cup
Land O Lakes® Butter, softened
1/2 cup
sugar
1/2 cup
firmly packed brown sugar
1
large Land O Lakes® Egg
1 teaspoon
almond or brandy flavoring
2 1/2 cups
all-purpose flour

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. 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.
  4. Remove cookies from molds by tapping on table or loosening with knife. Cookies can be served plain or filled with fresh fruit, fruit filling, pudding or whipped cream.

Recipe Tips

If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoons dough evenly into each mold. Bake 7-10 minutes.

Nutrition Facts (1 cookie)

Calories
60
Cholesterol
10mg
Carbohydrates
7g
Protein
1g
Fat
3g
Sodium
35mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

We use real ground almonds. 2 sticks of butter 1 cup of sugar 3 1/4 cups flour 2 eggs 1/2 cup ground almonds cream butter and sugar together. Add flour and eggs and then almonds. Chill then press into tins and bake at 425 degrees for 10 minutes. Allow to cool and remove from tins. Note: do NOT wash tins. New tins may need to have cooking spray the first use but after use the cookies should not stick.

Rating

Perfect sandbakkels - just like my Norwegian grandmother's. Definitely a keeper.

Rating

In my mom's family version from Finland, the Sandbakkels were filled with a pecan and brown sugar combination so they were almost like mini pecan pies. However, I can't find the recipe anywhere.

Rating

I just got done making a test batch of two, and they are delicious!!! The only problem I had was getting them thin enough & removing from tins. Of course my tins were my gramdma's so they're probably over 60 years old!

Rating

I followed this recipe for a bake sale and everyone loved the cookies. They taste just like my grandmother's. Easy recipe that tastes great.

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