Sunbuckles Recipes
SANDBAKKELSE (SAND TARTS)
Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SUNBUCKLES
Categories Cookies Dessert Christmas Phyllo/Puff Pastry Dough
Number Of Ingredients 3
Steps:
- Mix above ingredients all at once Press into sunbakkle tins. Bake at 375 until golden. Cool slightly. Rap sharply on side of tins to get cookies loose.
SANDBAKKELS (NORWEGIAN ALMOND COOKIES)
This is a traditional Norwegian cookie. It is made by pressing the dough into Sandbakkel tins. If you don't have sandbakkel tins, miniature fluted tartlet pans would work as well. If you google "Sandbakkel tins", you will see what they look like. Recipe from my hometown's Centennial Cookbook.
Provided by Izzblizz
Categories Dessert
Time 2h10m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Cream together butter, shortening, and sugar.
- Add egg, egg yolk, and almond extract. Beat until well mixed.
- Add flour until you have a fairly stiff dough.
- Refrigerate for 1 hour.
- Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell).
- To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin.
- Bake at 350 degrees for about 10 minutes or until lightly brown.
- Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
- Makes about 5 dozen.
Nutrition Facts : Calories 1029.5, Fat 60, SaturatedFat 29.2, Cholesterol 177.7, Sodium 278.9, Carbohydrate 111.8, Fiber 2.5, Sugar 40.4, Protein 11.8
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- 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.
- Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
- 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.
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