Sandbakelser Recipe - Allrecipes.com

Sandbakelser

Recipe by  

"This buttery cookie is great for using with old fashioned cookie molds."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. In a medium bowl, stir together the flour and sugar. Cut in butter until a mealy consistency is reached. Add water, almond extract, and egg yolk; mix by hand and knead into a smooth ball. Wrap and refrigerate dough for up to 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll pieces of dough into 1 inch balls and press down into the cookie molds or small tart molds. Press so dough is all of the way up the side of the molds, then prick with a fork to keep them from puffing up and deforming during baking.
  3. 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.
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Reviews More Reviews

Oct 25, 2008

This recipe was not good, not bad... Lots of work involved. These are the kind of cookies that you would only eat to spare throwing them away. I almost had to force my family to eat these for dessert! I wouldn't recommend this to anyone, unless you like stale, over-buttery, crumbly cookies

 
Dec 22, 2009

I grew up with these cookies, and I make them every year. I mold them as thin as possible to make a crisp cookie. Make sure to cool them in the tins - they're much less likely to break. They taste great with coffee or tea. A wonderful light butter cookie, not too sweet.

 

2 Ratings

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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