Crumbly and buttery sandbakkels can be casual or elegant. Present them upside down on a plate to eat plain or with a dollop of whipped cream and a spoonful of Lingonberry jam for a quick dessert for Christmas dinner. Lingonberry jam is not easy to find, so if you can’t find it, use raspberry jam or your favorite jam. The sandbakkels can be made several days ahead and you can freeze the dough for a month. Try to find a European butter for the best taste.
Note: Sandbakkels require a special tin available at many cookware and Scandinavian stores.
1 pound unsalted butter, at room temperature
2 cups granulated sugar
1 large egg
4½ cups all-purpose flour
1 teaspoon almond extract (optional)
If you have a stand mixer, that is my preferred method for making the dough—or just mix it in a large bowl with a wooden spoon.
1. Place the butter into the bowl and add the sugar. Mix a couple of minutes until well incorporated. Break the egg into a small bowl and beat until the yolk and white are mixed well. Mix the egg into the butter mixture along with the optional almond extract.
2. Slowly stir in the flour and mix until well combined. Wrap in plastic wrap and refrigerate for half an hour. Preheat oven to 350°.
3. Remove dough from refrigerator and unwrap. Take a piece of dough the size of a pecan and place in the center of the sandbakkel mold (if you don’t have sandbakkel molds, use individual tart pans or another small, ovenproof mold), press the dough in the bottom and up the sides as thin as possible. You should almost be able to see the pan through the dough. (It will double in thickness as it bakes.) Place the molds with the sandbakkels on a cookie pan to bake.
4. Bake at 350° for about 10-12 minutes. They should be just golden around the edges. Place a wire cooling rack on the counter and place the sandbakkels upside down on the rack. Let cool a few minutes. Gently squeeze the sides and they should just pop out. If cookies don't drop out, they are still too warm.
Copyright © Julie Logue Riordan, Cooking with Julie