Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup poppyseeds
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, poppyseeds, lemon zest, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Transfer the dough to a piping bag fitted with a star tip.
7. Pipe the dough into small circles onto the prepared baking sheet.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer the cookies to a wire rack to cool completely.
11. Once cooled, dust the cookies with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 5g
Cholesterol: 30mg
Sodium: 25mg
Total carbohydrates: 11g
Dietary fiber: 0.5g
Sugars: 4g
Protein: 1.5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- Almond extract can be used instead of vanilla extract.
- Orange or lime zest can be used instead of lemon zest.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the dough.
- Dip the cooled cookies in melted white chocolate and sprinkle with additional poppyseeds and lemon zest.
- Sandwich two cookies together with lemon curd or raspberry jam.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough or the cookies will be tough.
- If the dough is too soft to pipe, chill it in the refrigerator for 30 minutes before piping.
- To get the perfect circle shape, pipe the dough in a spiral motion.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a 350°F (180°C) oven for 5 minutes to crisp them up.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with additional powdered sugar and lemon zest.
Garnishes:
Fresh berries, such as raspberries or blueberries, can be used as a garnish.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a cheese plate would be a great accompaniment to these cookies.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to the mixture.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before piping.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to bake.
Food history:
Sandbakelse is a traditional Norwegian cookie that is typically made with almonds. This recipe puts a twist on the classic by using poppyseeds and lemon zest.
Flavor profiles:
These cookies have a buttery, nutty flavor from the poppyseeds and a bright citrus flavor from the lemon zest.
Serving suggestions:
Serve these cookies as a sweet treat at a brunch or afternoon tea.
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Region: Swedish