Tuesday, December 20, 2011

Norwegian Cookie Recipes

These recipes have been passed down many generations from my Norwegian grandmother's family, the Stangeland family from Stavanger, Norway.


Sandkake

2 cups flour
1/3 cup chopped almonds (blanched)
1 cup butter
¼ tsp. almond extract
¾ cup sugar
1 egg, beaten

Cream butter, sugar, and extract. Add egg. Add flour a little at a time. Add nuts. Chill, then form in molds. Bake 375 for 6-8 minutes on cookie sheet. Cool and tap to release in 5 minutes.

My mother, having married a man who was of Norwegian descent, learned to make certain cookies, breads and cakes for Christmas. Sandkake (sand cakes) are my favorite, as is anything with almonds really. After you make the dough, you chill it and then quickly (and carefully) press them into these sandkake tins. It can't be too thin or too thick or it won't cook right. It's an art one develops over the years. For Christmas a couple of years ago my mother bought us kids our own sandkake tins. I have yet to use mine, but maybe this year?



The next recipe is for Krumkake (crumb cakes). For this recipe you need a couple of tools to mold the cookie – the press for cooking and then the wooden cone for shaping. You can find antique irons on eBay or newer ones online just about everywhere. You heat the iron on the stove, pour in the batter, flip it so both sides are browned, and when it's still soft enough, wrap it around the cone. You can also put them in a small dish to harden into a cup-like shape. My father used to like apricot pudding stuffed in the cones, topped with whipped cream. Yum!


Krumkake

3 eggs
1 cup sugar
¼ lb. butter, melted and cooled slightly
Approximately 2 cups cake flour
2-3 T cold water
3-4 T heavy cream

Beat eggs. Add sugar and beat. Then add butter. Add flour and water and cream alternately. Cook in mold until golden yellow. Heat iron slightly below the midpoint between medium and medium high on large burner. Cook approx. 30 seconds on each side (or 45 seconds at med. sometimes, depending on how it looks). Quickly roll onto cone form and let cool and harden.






Happy Holidays!





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