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.


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