1 - 10 of 18 for sandbakkel
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Thoroughly combine butter, sugar, and egg white. Mix in remaining ingredients in order given. Note: you may use a few drops of pure almond extract in ...
You may use 2 cups Crisco or 1/2 butter/marg/lard or any combination of shortening to equal 2 cups. Cream together shortening and sugar. Slowly stir ...
Put both of these through the food grinder twice. Mix together: 3/4 c. sugar 1 sm. egg white, unbeaten Stir in: Chill dough. Press into molds just to ...
Combine sugar and flour and 1/2 cup ground almonds. Mix with butter, egg and extract. Mix all ingredients thoroughly and put in tins sparingly. Place ...
Heat oven to ... muffin pans or sandbakkel molds. Bake for ... mold may be served plain or fill with fresh fruit, fruit filling, pudding, or whipped cream.
Mix: Mix well. Refrigerate about 3 hours. Then press small pieces of dough into individual tins. Bake 350 degree oven. Turn out while still warm.
In bowl, mix ... dough evenly into sandbakkel tins. Bake at ... for 12 to 15 minutes. Cool on rack. Squeeze tins gently to remove sandbakkels. Makes 48.
Mix butter, sugar ... very thin in Sandbakkel tins. Bake at ... tin over and pinch to pop cookies out. Store in tight tin. Keeps well and can be frozen.
Mix and chill. Press into sandbakkel tins. Bake, carefully turn tins over to loosen sandbakkels while still warm.
Double this. Mix ... press into small sandbakkel tins. Fill 2/3 ... cookie sheet to bake. Bake at 350 degrees for 20 minutes. Makes about 90 sandbakkels.
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