Christmas Recipes from Norway 

Sandnøtter

125 g usaltet smør eller margarin
250 g potetmel
75 g hvetemel
1 ts bakepulver
125 g sukker
1 egg
3 vaniljedråper eller 1 ts vaniljesukker

Sikt mel og bakepulver, smuldre inn smør.
Pisk eggedosis og bland den inn. Blir deigen veldig klissete; tilsett mer potetmel. La deigen hvile 30 - 40 min. i kjøleskap.
Trill til en fingertykk pølse, del den opp i skiver. Trill skivene til kuler, og sett dem på bakeplaten og trykkes litt flate (ca 2 cm i diameter).

Stekes på 180°C i 10 min., midt i ovnen.
Sandnøttene er helt lyse når de er ferdige, men antydning til farge på undersiden.

Sandnuts

125 g  butter (preferably non-salted)

250 g maizenna flour

75 g    fine grained wheat flour

1 ts      baking soda

125 g  sugar

1          egg

1 ts      vanilla-flavored sugar or 3 drops of vanilla essence

Mix the flours and baking soda. Use your fingers to rub the butter into the flour. Strongly whip the egg and put it into the butter+flour mixture. Put in the vanilla-flavored sugar or the drops of essence. If this leaves a sticky dough just put some more maizenna into the dough. Put it in the refrigerator for 30-40 min. Put a baking paper on the baking tray. Roll the dough out as a long sylinder about as thick as a finger and cut it into slices (about 1 cm each). Roll out small beads of the slices and put them on the baking tray. Press them a little bit with a spoon (or a fork makes a nice pattern) until they are about 2 cm in diameter.

Bake in oven on 180 degrees centigrade. The cakes are ready baked when they are still white on top but with a hint of colour on the bottom. Carefully remove the cakes from the paper with a broad knife or a spatula. Let them cool before you put them in a box. You can keep them in a cool place for a month or you can freeze them.