Sandbakkelse

These Scandinavian almond cookies are baked in molds. Look for the molds at specialty cookware shops, online, and in catalogs.

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  • Makes: 24 servings
  • Serving Size: 1 cookie
  • Prep: 40 mins
  • Bake: 8 mins to 9 mins 375°F per batch

Sandbakkelse

Directions

  1. In a large mixer bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup sugar and beat until well combined. Add egg yolk and almond extract. Beat until thoroughly combined. Beat or stir in the flour.
  2. Season 2-1/2-inch sandbakkelse molds, if necessary. Place about 2 teaspoons of dough in center of each seasoned mold. Press dough in an even, very thin layer along the bottom and up the sides. Place molds on a cookie sheet. (Or, shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Using a cookie stamp or bottom of a glass dipped in sugar, flatten balls to 1/4-inch thickness.)
  3. Bake in a 375 degree F oven 8 to 9 minutes or until edges are lightly browned. Cool molded cookies in molds on a rack. To remove, invert the molds and tap lightly. If necessary, loosen edges of cookies. Cool completely on a wire rack. For stamped cookies, after baking remove to a wire rack to cool completely. Makes 24 cookies.
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Nutrition Facts (Sandbakkelse)

  • Per serving:
  • 75 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 19 mg chol. ,
  • 39 mg sodium ,
  • 9 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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