Quite a few years ago, and I really can't remember when, I came up with the crazy idea of not just making one or two different kinds of cookies or candies to give away during the Christmas season, but to make 12 different varieties, now known as the "12 Sweets of Christmas". Once Thanksgiving had ended and the tree had been put up I begin the monumental task of mixing, baking, dipping and wrapping up the 12 goodies into tins to give as gifts to family and friends. Sometimes I wonder what I have gotten myself into, but everyone seems to love my tins packed full of goodies and I think I would have a revolt on my hands if I failed to follow through on my yearly tradition.
This year I figured I would share all my recipes and photos of each of the sweets and here is the final installment of the 12 Sweets of Christmas.
#12 Sandbakkels
When I make these little beauties it is a labor of love. Not only is it tedious process to make them, but once I am done I can't even eat one or my lips and ears will balloon up and I will be itchy for weeks. If I am not careful and literally touch a pecan my hands will get red, but so many of my family and friends love these that I can't disappoint them. I suppose after reading this many of you will forgo making them, but they really are worth all the work. Back before I knew I had a tree nut allergy I would even eat these and I hate pecans. They are light and crispy, but not too sweet and the hint of almond in the crust is divine. I catch myself sometimes weighing the pros and cons of eating just one, but then I know I wouldn't be able to stop and would likely end up in the emergency room. Hmm, it may be worth it though!
Sandbakkels
1
C Butter
1
C Sugar
1
Small Egg
½
t Almond Extract
3
C (or less) Flour
-mix
and chill
Filling:
3
Eggs
1
C Sugar
¾
t Salt
1
C Corn Syrup
3
T Butter
1
½ t Vanilla
1
C Chopped Pecans
-press
dough in tins
-fill
with filling
-bake
on cookie sheet for 20-25 minutes
Mix the dough. It will be a bit crumbly. Cover and chill in the refrigerator for a few hours.
Because of my allergies to tree nuts, I do not use pecans too often. I keep mine in the freezer and they last for years, but I did have to purchase a brand new bag this year and Fleet Farm has the best prices not just for pecans but all nuts.
Mix up the filling.
Here are 3 different sized sandbakkel tins. The smallest tins came from my husband's grandmother and I like them the best. The middle are from my mother and the top I purchased at Wal-mart about 15 years ago.
Line the tins up on a cookie sheet and spray with oil. If you don't you will be cursing the gods as they will stick and all of your hard work will be wasted. So spray liberally!
Place a small amount of the dough in the tin and begin to press with your fingers.
Once you have evenly pressed the dough into the tin, brush off the edges.
This is what they should look like before you fill them.
Spoon in a small amount of the filling just shy of the top of the tin. Don't let the filling overflow as you will have quite a mess once they are baked. Because the pecans float to the top, don't forget to stir first or you will run out of the nuts and all you will be left with is the sugary filling. Though this happens to me all the time - I just add a few more nuts towards the end.
Bake at 350 for about 25 minutes or until the crust is golden brown. Let cool for a few minutes and then carefully loosen the sandbakkels with the tip of a sharp knife. I usually have a few that stick, but my family doesn't mind as they get to eat them right away, but this year I had only 4 stick which was quite a disappointment.
Cool on a rack before storing.
Here is a picture of the 3 different sizes.
I believe I saved the best for last as by far these are the most asked for of my 12 Sweets of Christmas.
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