 |
Sandbakelse Recipe | |
Scandinavian Cookie | |
|
Ingredients:
1 1/2 cup butter7/8 cup sugar (1 cup minus 2 Tbsp.) 1 egg yolk 1/4 tsp. almond extract 4 cups sifted all-purpose flour
Directions:
Cream the butter, cream in the sugar, then mix in the egg yolk and flavoring.Add the flour a little at a time. Chill the dough, if not firm enough, before rolling out on a lightly floured board and cutting into thin cookies. Or press the dough into small or medium-size fluted patty pans or cake molds. Bake in a preheated 375 to 400 degree oven for 8 to 10 minutes or until a very delicate brown. Remove cookies from pans while warm and cool on a rack. If making patty shells, spring from pans when cool or almost cool by gently pressing the sides. Yields 6 to 7 dozen small tea cookies. The yield of fluted shells for fruit or ice cream depends upon the size of pans and thickness of dough.
Known by many different Scandinavian names, this can be made as a regular cookie or baked in patty pans or small muffin pans to provide a rather brittle shell for fresh berries or canned fruits-a great favorite when topped with whipped cream or ice cream.
| |