Sandkaker
Sandkaker or Norwegian Sand Cookies
Recipe taken from a family translation of Froken Schonbergs Kokebok for Hver Dag i Aaret, Oslo 1927 (Mrs. Schonbergs Cookbook for Each Day in the Year). This is also the same book that has Lutefiske, so if someone has a burning urge to cook salted cod drop me a line, eh?
2 1/3
(1/4) sticks
(kg.) butter 1 1/4
(1/4) cup
(kg.) sugar 4
(1/2) cups
(kg.) flour 1/4
(50) cup
(gr.) ground almonds
optional for crust 1 egg
Stir butter and sugar white, stir in flour, the skalded ground almonds and egg. Form dough by adding small amounts of water until a smooth dough forms. Form dough into the sand cake molds (they look like mini tart tins). Press the dough very thin, use heel of hands to trim excess from edges and bake until very light brown. (Oven at 325 degrees for 20 minutes; remove from cookie molds while still hot by dropping upside down on wooden cutting board.)