Posted by: Deana | March 26, 2009

Sandbakkel

Growing up with some Norwegian heritage means growing  up with wonderful Scandinavian baking and cooking.  There are several recipes I need to record here: kransakaka, lefse, pancakes, krumkaka, coffee buns, rosettes, spritz, and the yummy recipe here, sandbakkel. Yes, those are all dessert-y recipes. Mmm, makes me long for Mom’s kitchen; it always tastes the best when Mom makes it.

Sandbakkel cookie dough is traditionally pressed into small fluted tins to be baked, so each cookie is kind of a small bowl.  Fun to eat and pretty, but tedious work to make.  Below is an easier version of the recipe that Mom made for Christmas this past year.  These tasted just as good and were much quicker to make.  She has it here.

Sandbakkel Cookies

SANDBAKKEL  TREES
makes about 50 cookies

  • 1 c. butter
  • 1 c. sugar
  • 1 egg
  • ¼ tes. salt
  • 3 c. flour
  • 1 tes. almond flavoring

Cream butter and sugar until fluffy.  Add egg and beat well.  Add almond, then salt and gradually the flour and mix well.

Chill dough about 20 minutes.

Roll ½ the dough to 1/8”-1/4” thickness. Sprinkle with colorful sugar and roll over once with the rolling pin to push the sugar into the top of the dough.  Cut shapes with cookie cutter and place on baking sheet.  Bake at 350º for about 8-10 minutes….until slightly brown. Let cool.

Eat plain or pipe garland type design with frosting and sprinkle with colored sugar. The general consensus is that these were definitely better plain; I’d never had frosted sandbakkel before and thought that the frosting detracted from the unique and wonderful flavor of the cookie.

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