Sandbakelser
(not for use with cookie stamps)
Ingredients
Cream:
1 pound butter
2 cups sugar
1 egg
Add:
1/2 teaspoon almond extract
Mix in and knead:
5 cups flour
3/4 cup chopped almonds
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Method
Press dough into sandbakelser molds or small tart forms. Place tins on cookie sheet; bake until lightly browned, 350° F. for 12 to 15 minutes. Let cool in tins; then gently tap to unmold. Serve plain or filled with jam and whipped cream.
From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.
