This is a fascinating butter cookie with a hint of the Swedish spice cardamom. It looks like an upside-down tart that's waiting to be filled, but it's not. These are made with Sandbakkel moulds in Sweden, however, little tartlet pans work well. type: refrigerator, formed makes: 4 dozen 1 cup butter 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon ground cardamom pinch of salt 2 cups all-purpose flour water, as needed Cream butter and sugar until light and fluffy. Add egg vanilla, cardamom, and salt. Gradually add in flour. If mixture seems dry add a few drops of water. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 375F. Lightly grease tins. Press about 2 teaspoons of dough into each tin; press along bottom and up the sides. Place tins on a cookie sheet. Bake 6-8 minutes for the little tins, 12-15 minutes for the larger tins. Cookies should be lightly browned. Let cool 5 minutes, then unmould cookies and place on wire racks to cool completely. Serve with the open end facing down. Reviews
Stava from Wales This is an old family cookie, easy to make but a pain to press into the tins, except perhaps for kids around Christmas. I bake them flat. And the most important difference from ours at home is that we use no cardamom, but lots of ground almonds-- so they are extra crunchy & have brown nubbins. If you make them in the little tins, try serving as a dessert with a scoop of really good ice cream inside and choco sauce! |
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