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swedish sandbakkels with strawberry cream


sandbakkels with strawberry-cream offer all of the flavor of fresh strawberry shortcake but are easily eaten as finger food. a great dessert to carry along in your cooler for spring and summer picnics! **recipe makes 30 tarts and the filling is for 15-20 tarts; double filling ingredients to ensure enough for all tarts. taken from kari diehl at about.com and posted for zwt.


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  1. For cookies:
  2. Preheat oven to 375
  3. Use butter or cooking spray to lightly grease 2" sandbakkels tins
  4. Cream together the butter and sugar
  5. Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring
  6. The soft batter should pull away from the sides of your mixing bowl
  7. If not
  8. Add additional flour
  9. 1 tablespoons at a time
  10. Until it does
  11. With floured fingers
  12. Pinch off about 1 1 / 2 tablespoons of dough
  13. Roll into a ball
  14. Press into a tin
  15. And use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer
  16. Repeat
  17. Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes
  18. Remove from oven and cool slightly
  19. Turn the tins over on a baking rack or clean counter
  20. If the tarts dont fall out of their own accord
  21. Tap lightly on the backs of the tins with a knife or spoon to loosen
  22. Let cookies cool completely before filling
  23. Strawberry cream:
  24. Prior to serving
  25. Stir together whipping cream
  26. Vanilla or lemon extract
  27. Sugar
  28. And chopped strawberries
  29. Whip mixture until stiff peaks form
  30. Spoon whipped strawberry cream into the inverted cookies
  31. Garnish with sliced strawberries
  32. Serve immediately if possible
  33. Can be refrigerated for up to 5 hours

Step 22

Total Time in Minute 30

Ingredients Count 8

cooking swedish sandbakkels with strawberry cream

See More Relate Photo


Unsalted butter

Superfine sugar


All-purpose flour


Whipping cream

Vanilla extract


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