Beat the butter and sugar until light and fluffy. Add the remaining
ingredients, reserving a little of the flour. Knead the dough lightly,
adding the remaining flour. Cover with plastic and refrigerate for at
least an hour. Form the dough into a narrow log. Cut into pieces and
press into greased individual baking tins. Place the tins on a baking
sheet. Bake on the center oven rack for around 8 minutes. Tap out of the
tins immediately.
In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat til combined, scraping side of bowl occasionally. Add egg, beat. Beat in as much flour as you can with mixer. Stir in remaining by hand until dough no longer sticks to fingers when handled. If necessary, cover and chill an hour or until dough is easy to handle. Press about 2 tsp of dough into seasoned molds. Place filled molds on cookie sheet. Bake at 350 degrees for 9 to 11 minutes or til edges are firm and lightly browned. Turn over each mold, cool on cookie sheet for 5 minutes. Gently tap on bottom of molds and carefully remove cookie. Makes about 60.
*Season molds – grease with shortening and heat in oven for 30 minutes at 350 degrees. Cool and wipe out excess shortening
Cream butter and sugars; add almond extract, flour and cinnamon. Mix
thoroughly. Chill dough 1 hour. Press small amount of dough into
sandbakkel tart tins. Try to keep it fairly thin as they do rise a bit.
You get the feel for it after pressing out a couple. Bake at 350 for 12
to 15 minutes. Cool slightly and tap out of tins.
This recipe was given to me by a lady when I first married 50 years ago.
My husband's mother bought me my first set of sandbakkel tins. My
daughter lives in North Dakota and she finds them at estate auctions and
flea markets for me.
~ Arloa Dahl
