|Food for Free (Collins Natural History)|
|by Richard Mabey|
A complete guide to help you safely identify edible species that grow around us, together with detailed artworks, field identification notes and r...
Results 1 - 10 of 18 for sandbakkels
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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 ...
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 ...
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 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: Mix well. Refrigerate about 3 hours. Then press small pieces of dough into individual tins. Bake 350 degree oven. Turn out while still warm.
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 ...
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.
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.
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 ...
Mix and chill. Press into sandbakkel tins. Bake, carefully turn tins over to loosen sandbakkels while still warm.
Result Page: 1
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