Best 3 Sandbakkels Recipes

SWEDISH SANDBAKKELS WITH STRAWBERRY-CREAM

Steps:

• For cookies:.
• Preheat oven to 375º.
• Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
• Cream together the butter and sugar.
• Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
• The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
• With floured fingers, pinch off about 1 1/2 tablespoons of dough.
• Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
• Repeat.
• Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
• Remove from oven and cool slightly.
• Turn the tins over on a baking rack or clean counter.
• If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
• Let cookies cool completely before filling. (Yield: 30 tarts).
• Strawberry Cream:.
• Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
• Whip mixture until stiff peaks form.
• Spoon whipped strawberry cream into the inverted cookies.
• Garnish with sliced strawberries.
• Serve immediately if possible; can be refrigerated for up to 5 hours.
• (You will have extra tarts; double filling recipe, to fill all tarts.).

NANA'S SANDBAKKELS

Steps:

• Cream butter Beat in sugar - as little beating as possible to mix it in Add egg Add almond extract Add ground almonds slowly add in flour, a little at a time. Should just form a ball so may need a little less or more depending on weather, size of egg, etc. Most recipes recommend shaping into a ball, wrapping in plastic wrap, and chilling in fridge for at least an hour. We never did this. Press into tins (again, here is a variable. Nana never greased the tins. I find that I have to liberally spray with Pam to even have a chance of getting them out of the tin.) Tip on pressing into tin - should be fairly thin amount of dough. Do not fill completetly to the top of the tin. Place on cookie sheet and bake for 8-10 minutes. (They should be just barley starting to brown at top edges). Remove from tins (again a variable. What we found worked best is to remove them when they cool just enough to be able to handle the tin. My father has this job and slams them down on the table to get them out. The hope is that they drop out. Some do, some don't. Other people let them cool completely and say they just easily tap out. I never had success with this. My Mom stores them in old fashioned cookie tins (like the tins that gift popcorn comes in). She places a sheet of wax paper in the bottom. Stacks cookies in. Tops with another sheet of wax paper. THen she tapes the whole tin shut with freezer tape and stores them in the freezer. They really do keep well for months (in a manual defrost freezer).

SANDBAKKELS

Steps:

• 1. Preheat oven to 350 degrees 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 or throw in the freezer for 15 minutes in a time crunch
• 2. Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. The key is to press it thin. The thinner, the crispier your sandbakkels will be. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
• 3. 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.
• 4. *note* If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoons dough evenly into each mold. Bake 7-10 minutes.