Swedish Sandbakkels With Strawberry Cream Recipes

Steps:

• Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
• Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

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:

• In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

Steps:

• Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
• Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

Steps:

• For cookies:.
• Preheat oven to 375º.
• Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
• Cream together the butter and sugar.
• Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
• The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
• With floured fingers, pinch off about 1 1/2 tablespoons of dough.
• Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
• Repeat.
• Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
• Remove from oven and cool slightly.
• Turn the tins over on a baking rack or clean counter.
• If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
• Let cookies cool completely before filling. (Yield: 30 tarts).
• Strawberry Cream:.
• Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
• Whip mixture until stiff peaks form.
• Spoon whipped strawberry cream into the inverted cookies.
• Garnish with sliced strawberries.
• Serve immediately if possible; can be refrigerated for up to 5 hours.
• (You will have extra tarts; double filling recipe, to fill all tarts.).

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.