Sandbakelser (Sand Tarts)
1 cup butter
1 cup sugar
1 egg, unbeaten
1 tsp almond flavoring
1 1/2 cups unsifted flour
Cream sugar and butter. Add flavoring to eggs and beat well. Add to sugar and butter mixture. Add flour as much as you can with a spoon, then mix in rest with hands. Press a piece of bough a little larger than a quarter into each sandbakelser tin. Place tins on cookie sheet and bake for 12 to 15 minutes at 325 deg. or until a delicate brown. Remove from oven. Trn each tin upside down. Take a spoon and tap hard on the bottom. The tart shold fall out.
These are richand delicate. They are very good plain or they may be filled with jam or whipped cream just before serving.
Mrs. Hagebak bakes hers at 375 deg. until a light golden color.
- - Mrs. Ingvald Hjelmtveit
- - Mrs. B. Hagebak
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
1 cup butter
1 cup sugar
1 egg, unbeaten
1 tsp almond flavoring
1 1/2 cups unsifted flour
Cream sugar and butter. Add flavoring to eggs and beat well. Add to sugar and butter mixture. Add flour as much as you can with a spoon, then mix in rest with hands. Press a piece of bough a little larger than a quarter into each sandbakelser tin. Place tins on cookie sheet and bake for 12 to 15 minutes at 325 deg. or until a delicate brown. Remove from oven. Trn each tin upside down. Take a spoon and tap hard on the bottom. The tart shold fall out.
These are richand delicate. They are very good plain or they may be filled with jam or whipped cream just before serving.
Mrs. Hagebak bakes hers at 375 deg. until a light golden color.
- - Mrs. Ingvald Hjelmtveit
- - Mrs. B. Hagebak
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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