Sandbakkels (Scandinavian Sugar Cookies)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Servings
30
-
Calories
71 kcal
-
Course
Dessert
-
Cuisine
Scandinavian
Sandbakkels (Scandinavian Sugar Cookies)
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Rich and buttery with a pretty, molded shape, Sandbakkels (Scandinavian Sugar Cookies) are a special holiday cookie (or tart shell).
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Ingredients
- 1/2 cup butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 7/8 cup flour
Instructions
- Cream butter add sugar gradually.
- Beat in eggs add vanilla.
- Stir in flour and salt, then chill for an hour.
- Press dough into molds as thinly as is workable (I usually do a single test cookie my first batch)
- Bake at 350 F for 12-15 minutes until lightly browned (Mine are a little too light)
- Let cool for a minute in the tart shells then turn upside down and tap gently to encourage them to pop out. For stubborn cookies, you can insert the end of a thin knife blade between the cookie and the mold and they should release
Notes
- Mold sizes will vary some which will affect your yield and calorie count.
Nutrition Information
Show Details
Calories
71kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
46mg
(2%)
Potassium
12mg
(0%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
102IU
(2%)
Calcium
3mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 12mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 102IU | 2% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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