Best 5 Nanas Sandbakkels Recipes
Nanas sandbakkels are a traditional Danish butter cookie that is often enjoyed during the holidays. These cookies are characterized by their delicate, crumbly texture and their sweet and nutty flavor. Nanas sandbakkels are typically made with a combination of butter, sugar, flour, and vanilla extract, and they are often topped with a sprinkling of chopped nuts or candied fruit. While there are many variations on the classic nanas sandbakkels recipe, all of them share a few key characteristics. The dough should be well-chilled before it is rolled out, and the cookies should be baked at a low temperature until they are lightly golden brown. With a little patience and effort, you can create delicious and festive nanas sandbakkels that will be enjoyed by everyone.
Check out the recipes below so you can choose the best recipe for yourself!
NANA'S BARBEQUE SAUCE
This is a delicious and easy barbeque sauce that has been in my family for years. It is terrific on ribs and chicken.
Provided by AEK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 10
Steps:
- Combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. Season with Worcestershire sauce, black pepper, allspice, celery salt, and mustard powder. Simmer over medium low heat for 5 minutes.
Nutrition Facts : Calories 56.2 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 257.6 mg, Sugar 13.6 g
SANDBAKELSER
This buttery cookie is great for using with old fashioned cookie molds.
Provided by Cathy
Categories World Cuisine Recipes European Scandinavian
Yield 18
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour and sugar. Cut in butter until a mealy consistency is reached. Add water, almond extract, and egg yolk; mix by hand and knead into a smooth ball. Wrap and refrigerate dough for up to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll pieces of dough into 1 inch balls and press down into the cookie molds or small tart molds. Press so dough is all of the way up the side of the molds, then prick with a fork to keep them from puffing up and deforming during baking.
- Bake cookies for 15 to 20 minutes, until golden brown. Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 37.1 mg, Sugar 5.6 g
SANDBAKKELSE (SAND TARTS)
Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
NORWEGIAN SANDBAKKEL
This is considered a buttery cookie but looks like a miniature tart base. Sometimes it is eaten just plain without anything in it. Sometimes it is filled just before eaten with whipped cream and fruit or jam. It is normally pressed into tiny fluted tins. Tiny muffin tins would probably work just as well. My DBIL was born in Norway. He loves many of their heritage foods. This is one of them which my sister makes every year at Christmas time for him. I think if I remember correctly the name means 'Sand Tarts'. Posted for ZWT 2010. Preparation time does not include refrigeration time.
Provided by CarrolJ
Categories Dessert
Time 45m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the flour and sugar.
- Cut in the butter until blended.
- In a separate small bowl mix the water, almond extract, and egg yolk.
- Using a fork mix together the wet and dry ingredients into a dough.
- Knead until smooth.
- Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
- Press so that the dough is all of the way up the side of the molds.
- Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
- Bake cookies for 15 to 20 minutes, until golden brown.
- Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
- Store in an airtight container until served.
NANA'S SANDBAKKELS
Categories Nut
Number Of Ingredients 6
Steps:
- Cream butter Beat in sugar - as little beating as possible to mix it in Add egg Add almond extract Add ground almonds slowly add in flour, a little at a time. Should just form a ball so may need a little less or more depending on weather, size of egg, etc. Most recipes recommend shaping into a ball, wrapping in plastic wrap, and chilling in fridge for at least an hour. We never did this. Press into tins (again, here is a variable. Nana never greased the tins. I find that I have to liberally spray with Pam to even have a chance of getting them out of the tin.) Tip on pressing into tin - should be fairly thin amount of dough. Do not fill completetly to the top of the tin. Place on cookie sheet and bake for 8-10 minutes. (They should be just barley starting to brown at top edges). Remove from tins (again a variable. What we found worked best is to remove them when they cool just enough to be able to handle the tin. My father has this job and slams them down on the table to get them out. The hope is that they drop out. Some do, some don't. Other people let them cool completely and say they just easily tap out. I never had success with this. My Mom stores them in old fashioned cookie tins (like the tins that gift popcorn comes in). She places a sheet of wax paper in the bottom. Stacks cookies in. Tops with another sheet of wax paper. THen she tapes the whole tin shut with freezer tape and stores them in the freezer. They really do keep well for months (in a manual defrost freezer).
Tips:
- Use cold butter: Cold butter is easier to work with and will help to create a more flaky cookie.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough, which will make the cookies lighter.
- Add the eggs one at a time: This will help to prevent the dough from curdling.
- Mix in the flour and baking powder gradually: This will help to prevent the dough from becoming tough.
- Chill the dough for at least 30 minutes before baking: This will help to firm up the dough and make it easier to handle.
- Bake the cookies at a moderate temperature: This will help to prevent the cookies from browning too quickly.
- Let the cookies cool completely before serving: This will help to set the cookies and make them easier to handle.
Conclusion:
Sandbakkels are a delicious and versatile cookie that can be enjoyed by people of all ages. They are perfect for a quick snack or a special occasion. With a few simple ingredients and a little bit of time, you can easily make these cookies at home. So what are you waiting for? Give this recipe a try today!
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