Sandbakkels

Sandbakkels

 a Norwegian Sugar Cookie. 

These are eaten as is without a fillling. Yield 3 dozen. Dough freezes well.

1 C butter, softened

1 C sugar

1 egg

1/2 tsp almond extract

2 C all-purpose flour

1 C almond flour (you can substitute with another cup of all-purpose flour)

1/4 tsp salt

Preheat oven to 375 degrees F. 

Beat butter and sugar together until light and fluffy.

Add egg and extract and mix.

Add flour and salt and mix to combine.

Form dough into balls and place in sandbakkel tins. Press with your thumb until dough is pressed up the side of the tin.

Bake for 10-12 minutes.

I spray my tins with cooking spray before pressing in dough. To remove: when the cookies are still warm, turn onto palm of hand and tap several times on top and sides of tin with a spoon. Cookie will slip out. If you sub out the almond flour, the cookies will be less crumbly but still very good with a distinct almond flavor.

Gingerbread House

 

Gingerbread Houses/Men

This makes a very tasty gingerbread that is sturdy enough for construction. 

Yield 24 large 8" men or 6 small houses.

Bring to a boil:

1 1/2 C shortening

1 1/2 C dark molasses (one 12 oz jar)

1 1/2 C sugar

3 T vinegar

When mixture comes to a boil, remove from heat and cool slightly.

Stir together in a counter type mixer such as Kitchenaid:

8 1/2 C flour (plus you'll use more for dusting when you roll out the dough)

1 1/2 t salt

1 1/2 t soda

1 1/2 t ginger

1 1/2 t cinnamon

Add warm wet ingredients to dry ingredients and mix.

Add 3 eggs and mix.

Dough will be soft and slightly warm. Roll out on well floured board to 1/8" thick. Cut out shapes and carefully move to parchment lined cookie sheet. Gather up scraps and reroll.  As the dough cools, it becomes more difficult to roll. Zap the dough in the microwave to warm up a wee bit and continue. Bake at 350 F for 15 minutes, then rearrange pans switching them from top to bottom rack and bake for another 15 minutes.  This long baking time will make a sturdy cookie that is suitable for constructing a house. If you would like to make shapes that are softer for eating, halve the baking time.

I use Royal Icing, an edible "glue" to build houses and add candy:

3 egg whites

1 lb powdered sugar

1 t cream of tarter (optional)

Beat the above ingredients together with a hand or counter mixer until quite stiff. An alternative to using raw egg whites is meringue powder. Follow directions on container.

To use icing, make a cone out of heavy wax or parchment paper or use these wonderful disposable piping bags. I've had my box of 100 for at least a decade and they come in so handy a few times a year for a cooking project or a craft. Place the open cone in a tall glass, fill the cone with icing, twist the top shut and snip off a small opening at the tip. Build houses then let dry for a few hours before decorating with candy. Ask your guests to bring a bag of candy to share and have fun!

To make bases, cut out cardboard pieces and wrap with butcher paper or decorative wrap. 

My little three piece house cutter set is so old it's not available anymore, but I found plenty just like it here.

When I used to make dozens of houses and hundreds of gingerbread men, (literally!) I would start my baking in October. Undecorated, they store well in shirt boxes.