When I saw the March theme for What’s Baking I got a little nervous… “Bake From Your Nationality/Heritage” ugh this was a tuff one for me, but after some research and asking the older generation I quickly found a few ideas. Some of which we already make yearly for Christmas. My Mom had mentioned Sanbakkels, she had actually bought the little tins last summer. I was up for the challenge. And it turned out to be, but we were successful.
I love being in the kitchen and it relaxes me. Not often do I make a measuring mistake. Except when I am around my Mom. I am not really sure why. Make sure you add the correct amount of flour, if you don’t the results will not look very pretty but taste delicious. And it gave my Mom and I a good laugh.
Sandbakkels are Scandinavian treat. A shortbread type cookie but baked in a little tin and filled. My Mom said she remembers My Great Grandma making them with jam or jelly of some sort in them. Sadly we do not have her recipe. I filled mine with jam, whip cream, and vanilla pudding. Fresh fruit would be delicious also.
Thank you Mom for spending your Saturday with me baking. It was fun to take a trip down memory lane together.
Sandbakkels (Adapted From: Land O’ Lakes)
Heat oven to 350°F. Combine all ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour. Beat until well mixed. (If dough is too soft, cover; refrigerate at least 2 hours until firm.)
Press 2 to 3 teaspoonfuls dough evenly into each 3-inch sandbakkel mold. This should be VERY thin! Place molds onto cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 3 minutes.
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.
© 2011, Carrie. All rights reserved.