Sandbakelse
Yield
1 batchPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
cardamom seeds
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | x |
currant jelly
or rasberry jam |
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
cardamom seeds
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1 | x |
currant jelly
or rasberry jam |
*
|
| 1 | x |
sugar
|
*
|
Directions
Cream butter and sugar until light and fluffy.
Add egg.
Beat in cardamom and flour.
Wrap dough in plastic and refrigerate for several hours.
Heat oven to 375℉ (190℃). Lightly butter minimuffin tins.
Press dough into tins, making a well with your finger.
Bake for 8 to 10 minutes or until just beginning to brown.
Let cool on wire racks.
Fill with jelly or jam and sprinkle with confectioners sugar.
