Sandbakkles are a Scandinavian shortbread that are made in little tin molds. They are very versatile, as you can eat them as they are (my favorite way) or fill them with just about anything you can think of; like whip cream, ice cream, jam, fruit and custards.
One of my most treasured memory of my grandmother are these cookies. She made a giant coffee can full of sandbakkles for me every time I visited her.
You can use vanilla extract, almond extract, lemon extract, rum extract or cardamom.
Recipe: Approx. 4 dozen
- 1 Cup Butter (room temperature)
- 3/4 Cup Sugar (I used non gmo beet sugar)
- 1 Teaspoon Almond Extract
- 1 Egg (free ranged and organic)
- 2 1/4 Cups All Purpose Flour
- Pinch of salt
Instructions:
Cream together the butter, almond extract and sugar well.
Mix in the egg well then add the flour and a pinch of salt.
It is a soft but stiff dough.
Form into a disc and refrigerate for 10 – 15 minutes.
Pre heat the oven to 350 degrees.
Make a small ball and start at bottom then press evenly and thinly as possible up the sides, you will see the tin showing thru a bit. Make sure its thin at the bottom corners of the mold. Scrape off the excess dough from the top of the mold.
Bake for about 12 minutes or until lightly golden.
Remove from oven and place upside down on cooling rack. When cool tap the tins on the rack to release. I sometimes carefully squeeze the tins a tiny bit.
