Sandbakkels
2 cups butter, room temperature
1 cup sugar 1 cup brown sugar, firmly packed 2 eggs 6 - 7 cups flour
The tins are Gladd Company Style #45.
Cream butter and sugar. Add eggs and mix. Add flour, one cup at a time until the dough is no longer sticky. Chill for two hours. Press walnut sized pieces of dough into tart tins. Bake at 375 degrees for about 10 - 12 minutes. Allow tins to cool slightly before removing cookies.
As of 2012 the Kyle Olson 2011 recipe has a preferred substitution for the quantity of flour. One 2 pound bag of King Arthur Organic All Purpose flour makes a dough with a perfect consistency. My cooking times are closer to 18-20 minutes. I suspect this is because I place my tins on very thick cookie sheets. I also prefer the edges to be browned.
As of December 2016, Niels found it helpful to give the kids a goal. The average tin is a touch under 12 g, and a complete sandbakkel, in tin, before cooking, is about 27-29 g.
| Grammy Olson x1 | Grammy Olson x4 | Ebba's x1 | Ebba's x4 | Kyle Olson 2011 | Box insert | Random scratch paper | |
| Butter, #'s | 0.25 | 1 | 0.25 | 1 | 1 | 1 cup | 1 cup |
| Sugar, C | 0.25 | 1 | 0.25 | 1 | 1 | 1 | 1 |
| Brown Sugar, C | 0.25 | 1 | 0 | 0 | 1 | 0 | 0 |
| Eggs, whole | 0.5 | 2 | 0 | 0 | 3 | 1 | 1 |
| Flour, C | 1.75 | 7 | 1 | 4 | 7 | 3 | 2.5 |
| Almond Extract, tsp | 0 | 0 | 0.5 | 2 | 1.5 | 0.5 | 0.5 |
| Almonds, Ground, C | 0 | 0 | 0.125 | 0.5 | 0.25-0.3 | 0 | 0 |
| eggs, yolk | 0 | 0 | 1 | 4 | 0 | 0 | 0 |
| salt | 0 | 0 | 0.0625 | 0.25 | 0.25 | 0 | 0 |
| corn starch | 0 | 0 | 0 | 0 | 0 | 0 | 2 tsp |
Scrap recipes found in Sandbakkel tin boxes:
File:Sandbakkel Scrap of paper.pdf
File:Butter Pecan Tartlets 1.pdf