I dug out my sandbakkel tins and made a batch to freeze for Christmas. It's been a few years since I've made these. I forgot how good they are!
Sandbakkel are a Scandinavian type shortbread cookie baked in special tins. You can find the tins here. I got my tins from my mom. They are a bit battered, but seasoned well after so many uses. When you first get them, you need to butter them and put them in the oven for awhile. You aren't supposed to wash them after use....just wipe them clean.
These cookies are a bit putsy. First you have to spread the dough evenly in the tins with your fingers, bake them, cool them a bit, then tap them until the cookie falls out. I only have about a dozen tins, so the process takes a few hours before they are all baked. But once they are done, you have a delicious almond shortbread type cookie!
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Sandbakkel
1/2 c. sugar
2 T. brown sugar
2 T. powdered sugar
1/2 c. shortening
1/2 c.butter
1 egg
1 tsp. almond extract
1/2 tsp. salt
2 c. flour
Mix well. Press into tins and bake at 375 for 8-10 minutes.
These are so pretty aznd a great excuse to buy mor equipment as I love molds, tins, tart pans, etc. I enjoyed your post.
ReplyDeleteThese look so good!!
ReplyDeleteThese cookies look so elegant Laurie. They are the perfect treat for the holidays.
ReplyDeleteYou feature such great and unique cookie recipes--I love it! These sound delicious :-)
ReplyDeleteThey are so cute and look easy to make. Thanks for sharing..
ReplyDeleteI like your version of sandbakkels.. the only ingredient different than my mothers is the powdered sugar.. going to give your's a try.. they are defiantely the hit at our cookie table...
ReplyDeleteThese look great and not so expensive. I love the almond extract in a cookie actually I love your whole recipe.
ReplyDeleteI bought sandbakkle tins about 5 years ago on Amazon.
ReplyDeleteThese dang things ruin my cookies each and every time.
Out of a batch I get 12 that are kinda ok.
I don't wash them, I rinsed them cause of all the cookie in the tin left.
I spread them out on a cookie sheet and put them in the oven to dry fully.
I spray them with oil, I've baked them with the oil to season them and still I get junky cookies.
Did I get inferiour tins?
My Mom had a great set but my sister got half and my daughter got the other half. Neither make them.
Can you give me some tips
My mom eventually stopped using the tins because they were such a hassle and started rolling the dough out in a cookie sheet then cut them into diamonds. Also our Auntie Evelyn's family recipe did not originally call for powdered sugar in the dough (always definitely sprinkled on top), in 1987,as our updated family recipe states, one of our cousins accidentally added powdered sugar into the recipe and they were WONDERFUL!! They added a more chewy texture, so we've added powdered sugar in the dough ever since!
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