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Ingredients
| salted butter: 1 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| eggs: 1 (yolk) |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 3 3/4 cups |
Sandbakkels (Norwegian Almond Cookies)
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- Cream together butter, shortening, and sugar.
- Add egg, egg yolk, and almond extract. Beat until well mixed.
- Add flour until you have a fairly stiff dough.
- Refrigerate for 1 hour.
- Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell).
- To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin.
- Bake at 350 degrees for about 10 minutes or until lightly brown.
- Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
- Makes about 5 dozen.