Sandbakkelse Sand Tarts Recipes

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.

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.

Steps:

• Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
• Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.
• Sift 1/4 cup confectioners' sugar into a bowl. Transfer cookies to confectioners' sugar while still warm and roll gently to coat. Immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing). Let stand 5 minutes in the bag. Transfer to rack and cool.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until fluffy. Gradually add sugar, and beat until light-colored.
• Beat in egg, egg yolk, vanilla, and lemon zest. Sift flour with salt, and add to butter mixture. Mix on low speed just until dough comes together. Wrap and chill for several hours.
• Preheat oven to 400 degrees. Whisk egg white and the water in a small bowl. Set aside. Roll out dough to 1/8 inch thickness. Cut with a 3-inch round cutter, and place on ungreased baking sheet. Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon sugar. Bake until golden brown, 8 to 10 minutes, rotating halfway through. Remove from oven; allow to cool.

Steps:

• Mix together the flour and sugar.
• Cut in the butter until blended.
• In a separate small bowl mix the water, almond extract, and egg yolk.
• Using a fork mix together the wet and dry ingredients into a dough.
• Knead until smooth.
• Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
• Preheat oven to 350 degrees.
• Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
• Press so that the dough is all of the way up the side of the molds.
• Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
• Bake cookies for 15 to 20 minutes, until golden brown.
• Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
• Store in an airtight container until served.