Yesterday was the perfect day to begin my holiday baking. The temperatures were frigid. The streets were glazed with ice. There was no good reason to be out and about. The scent of cookies baking would be perfect.
Every year, I take five simple ingredients, sugar, flour, butter, eggs, and vanilla, and blend them together. The result is a Sandbakkel, a Norwegian sugar cookie. This cookie is part of my heritage. All generations of my family have made this cookie. It is time consuming, but it is not Christmas until they are made.
Once the ingredients are measured and stirred together, you have to chill the dough to make it easier to press into the fluted tins.
Scoop out dough, use your thumbs to press it into the tin. You must be careful to press it evenly and not too thick.
Bake for fifteen minutes, then let them cool.
Once they are cooled you can lightly squeeze the tin and they should pop out. Sometimes the dough was too thin and the cookie shatters as if falls out.
Now the Christmas season can begin, the Sandbakkels are made.