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50 new recipes: Sandbakkels
Dec. 25th, 2011 09:00 pm(Not a new recipe: Mom got it from Marmor, who made it at Christmas. I have no idea whether it's Danish or Norwegian, but the combination of butter and almond flavor suggests "Danish". Posting it here for reference.)
1/2 cup butter
1/2 cup shortening
1 1/8 cup sugar
1 egg
2 tsp vanilla
1 1/2 tsp almond
3 1/2 cup, less 2 tbsp, UNsifted flour
Preheat oven to 375. Mix butter, shortening, sugar, egg, vanilla, and almond with mixer. Add flour, cut in with pastry blender, then make into a ball with hands. Press dough into ungreased muffin tins to form shells. (Mom and Marmor used regular-sized muffin tins; I use mini muffin tins.) Bake 10-14 minutes (they're done when they're light brown). Remove pans from oven and upend them over clean kitchen towel immediately. When cool, fill shells with whipped cream and add a bit of strawberry jam on top.
Per Mom: "Your Marmor used to fuss over them and make light, crispy shells. Aunt Mary Anne used to press the dough in and not worry about it. Hers were... thicker."
1/2 cup butter
1/2 cup shortening
1 1/8 cup sugar
1 egg
2 tsp vanilla
1 1/2 tsp almond
3 1/2 cup, less 2 tbsp, UNsifted flour
Preheat oven to 375. Mix butter, shortening, sugar, egg, vanilla, and almond with mixer. Add flour, cut in with pastry blender, then make into a ball with hands. Press dough into ungreased muffin tins to form shells. (Mom and Marmor used regular-sized muffin tins; I use mini muffin tins.) Bake 10-14 minutes (they're done when they're light brown). Remove pans from oven and upend them over clean kitchen towel immediately. When cool, fill shells with whipped cream and add a bit of strawberry jam on top.
Per Mom: "Your Marmor used to fuss over them and make light, crispy shells. Aunt Mary Anne used to press the dough in and not worry about it. Hers were... thicker."
