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.
SANDTARTS II
Refrigerator sugar cookies.
Provided by Tracey Eller
Categories Refrigerator Cookies
Yield 48
Number Of Ingredients 5
Steps:
- Cream sugar with butter. Add eggs and mix well. Sift baking soda and all-purpose flour. Add to the butter mixture.
- Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.
- Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.
- Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes. Yield depends on how thin the slices are but you should get at least 3 dozen. NOTE: This is one of those family recipes that was taught to me with instructions like "add flour til it looks right" and "bake it til it's done". I have tested these measurements but I've never been good at using a timer or paying attention to how many I've made!
Nutrition Facts : Calories 141 calories, Carbohydrate 16.3 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 30.4 mg, Sugar 8.4 g
SANDTARTS II
Refrigerator sugar cookies.
Provided by Tracey Eller
Categories Refrigerator Cookies
Yield 48
Number Of Ingredients 5
Steps:
- Cream sugar with butter. Add eggs and mix well. Sift baking soda and all-purpose flour. Add to the butter mixture.
- Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.
- Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.
- Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes. Yield depends on how thin the slices are but you should get at least 3 dozen. NOTE: This is one of those family recipes that was taught to me with instructions like "add flour til it looks right" and "bake it til it's done". I have tested these measurements but I've never been good at using a timer or paying attention to how many I've made!
Nutrition Facts : Calories 141 calories, Carbohydrate 16.3 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 30.4 mg, Sugar 8.4 g
SAND TARTS
Categories Cookies Dessert Bake Christmas Kid-Friendly Winter Cinnamon Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 dozen cookies
Number Of Ingredients 7
Steps:
- Stir together butter and 1 cup sugar vigorously with a wooden spoon in a large bowl until combined well, then stir in whole egg and vanilla until smooth. Add flour and stir until just incorporated.
- Transfer dough to a 24-inch-long sheet of wax paper. Using sheet as an aid, roll dough into a 12-inch-long log (2 inches wide). Chill, wrapped in wax paper, until firm, at least 4 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly grease 2 large baking sheets with additional butter.
- Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.
- Cut chilled log crosswise into 1/8- to 1/4-inch-thick slices, arranging slices about 1 inch apart to fill both baking sheets (chill remainder of log wrapped in wax paper). Lightly brush sliced cookies with some egg white, then sprinkle with some of cinnamon-sugar mixture.
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Repeat with remaining dough, cooling and greasing baking sheets between batches.
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