Today, I want to share a recipe that comes from my grandma on the Norwegian side of the family. Sandbakkels (or sun buckle cookies) are a shortbread-type cookie generally made around holiday time, but my grandma has a habit of making these whenever one of us grandkids requests them. I love sandbakkels plain, but they can also be enjoyed as a bowl for puddings, fruit and cream, ice cream… really, anything goes. Over the course of my life, my grandma has experimented with making these with both brown and white sugar. I’m personally partial to the white sugar version, but my cousin Matt prefers brown sugar. (I hear his other grandma makes them that way.) Honestly, though, you can’t really go wrong with butter, sugar and almond extract in the delicious department.
1 cup butter
1 cup sugar (white or brown)
2 cups flour
1 tsp almond extract
Preheat oven to 350 F.
Cream butter, sugar. (Having the butter at room temperature to begin with helps a lot.)
Add egg, then flour, & then flavoring.
Press the dough into sandbakkel tins, making the dough thin, but even throughout. If it gets too thin near the top edges, they’ll brown a little. I’m partial to toasty edges myself.
Bake at 350 in sandbakkel tins placed on a cookie sheet for 12-15 minutes. Remove from oven and allow to cool.
What my completely cooked sandbakkels looked like.
Turn molds upside down and tap gently until cookies are released from tins. Makes about 35-40.
That’s all for today, but I’ll be sharing ideas for amazing sandbakkel fillings tomorrow, so stay tuned!