- Yield: About 5 dozen
- Prep 40 mins
- Bake 9 mins to 11 mins
- Stand 5 mins
butter (no substitutes), softened
- Season 2-1/2-inch sandbakkel molds, if necessary.* In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg; beat till well combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.
- Evenly press about 2 teaspoons of dough in the center of each seasoned sandbakkel mold. Press dough in an even, very thin layer along the bottom and up the sides. Place molds on a cookie sheet. Or press dough into 1-3/4-inch tart tins or muffin cups, making sure no dough extends over edges of the molds. Place the molds on a large baking or cookie sheet.
- Bake in a 350 degree F oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold; cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack; cool. If you like, fill the shells with a few fresh berries. Makes about 60.
- *To season sandbakkelse molds, Grease inside of molds with shortening. Heat in a 300 degree F oven 30 minutes. Cool. Wipe out excess shortening. (After use, rinse with water and wipe with paper towels. No further seasoning is needed.)
(Sandbakkels)sodium (mg) 60, cal. (kcal) 85, iron (mg) 0, vit. A (IU) 194, pro. (g) 1, carb. (g) 9, Fat, total (g) 5, chol. (mg) 17, sat. fat (g) 3