Cookie Extravaganza: Sandkaker
The Great Norwegian Christmas Cookie Extravaganza!
Sandkaker (also known as sandbakkelse) are one of the many cookies enjoyed from my childhood, along with krumkaker, berlinerkranser, serinakaker, and more. I use my mother’s sandkaker tins of various shapes, and I use them all. I generally serve them as is. But I have on occasion, including bridals showers for my daughters, served them with custard and fruit, which is very good!
When baking the sandkaker, I have found it best to place the filled tins on a pizza pan (with the holes) rather than a cookie sheet to allow for a better base bake. I store them in the freezer to keep fresh until ready to arrange cookie basket presents.
2 1/4 sticks butter, room temperature
1 1/4 cups powdered sugar
1/2 cup ground almonds
3 cups + 3 tbsps. all-purpose flour
1/2 tsp. ground cardamom
Sandbakkelse tins (These are available at Scandinavian stores and well-stocked kitchen stores. They may also be sold as tartlet pans or petit four molds.)
- In a mixing bowl, cream together the butter and powdered sugar until light and fluffy, 2-3 minutes. Add the egg and beat until combined. Add dry ingredients and stir on low until combined. Bring together the dough into a disk, wrap with plastic wrap, and chill for 30 minutes.
- Preheat the oven to 375°F. Pinch off a little bit of the dough and roll into a ball about ¾-inch in diameter. Place into the center of the mold, and use your thumbs to flatten it into the tin.
- Bake at 375°F, 12-15 minutes, or until lightly golden brown. If using a variety of shapes, the number of cookies may vary.
But you mustn’t stop with just one kind of Christmas cookie! Browse our recipes to fill your holiday table with at least syv slags!
This article originally appeared in the Nov. 27, 2020, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.