"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sandbakels Recipe

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This recipe for Sandbakels, by , is from Aromas From The Edubloggers' Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allene Horton
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1/2 tsp. nutmeg
2 1/2 c. flour
Pinch of salt

Directions:
Directions:
Cream butter and sugars, then add egg. Mix in remaining ingredients.

Pat into tins and bake at 350 F for 10-12 minutes.

Note: Brown sugar does enhance the flavor, however, they're more apt to stick to tins. My grandmother preferred to use 1 cup of white sugar instead. Don't use margarine, they will stick.

Personal Notes:
Personal Notes:
This recipe is from my grandmother. I asked if I could help out with her Christmas baking one year. We made Sandbakels, Rosettes and Strul - all Norwegian goodies. I cherish this memory as we lost her to cancer one year later.

 

 

 

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