IMPORT CHEESE RECIPES

Name: Sandbakkelse (Sand Tarts)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 dozen
Ingredients: 1 cup plus 2 tablespoons butter, softened; 1 cup sugar; 1 large egg, room temperature; 1 teaspoon almond extract; 1/2 teaspoon vanilla extract; 3 cups all-purpose flour

SANDBAKKELSE (SAND TARTS) RECIPE: HOW TO MAKE IT

Sandbakkelse (Sand Tarts) Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 5 dozen

Number Of Ingredients 6

Ingredients

1 cup plus 2 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour

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, FatContent 3g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

SANDBAKKELSE (SAND TARTS) RECIPE: HOW TO MAKE IT

Sandbakkelse (Sand Tarts) Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 5 dozen

Number Of Ingredients 6

Ingredients

1 cup plus 2 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour

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.

More about "import cheese recipes"

SANDBAKKELSE (SAND TARTS) RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 64 calories per serving

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.

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