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sandbakkels

Heather_Greeson avatar
Recipe by
Heather Trice
@Heather_Greeson
Indianapolis, IN

Small sandbakkel molds are used to make these Scandinavian cookies. I got mine online. The first time using the molds you will need to spray them with nonstick spray. After that you should be fine, the molds are not normally washed. You can just wipe them lightly with a papertowel after use. My grandmother made these year round although they are a Christmas tradition.

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yield 12 serving(s)
prep time 2 Hr
cook time 10 Min
method Bake

Ingredients For sandbakkels

  • 1 c
    butter, softened
  • 1/2 c
    granulated sugar
  • 1/2 c
    brown sugar
  • 1
    egg
  • 1 tsp
    almond or brandy flavoring
  • 2 1/2 c
    all purpose flour

How To Make sandbakkels

  • 1
    Preheat oven to 350 degrees Combine all ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour; beat at low speed until well mixed. If dough is too soft, cover; refrigerate at least 2 hours until firm or throw in the freezer for 15 minutes in a time crunch
  • 2
    Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. The key is to press it thin. The thinner, the crispier your sandbakkels will be. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
  • 3
    Remove cookies from molds by tapping on table or loosening with knife. Cookies can be served plain or filled with fresh fruit, fruit filling, pudding or whipped cream.
  • 4
    *note* If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoons dough evenly into each mold. Bake 7-10 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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