Two baking-related artifacts in the museum's collection. On the left, a Deluxe Cookie King used to make "spritzbegack," a Scandinavian cookie. On the right, a cake pan depicting Santa Claus emerging from the chimeny. Both are from the 1950s.
Sandbakkel Tins - These small tart-like tins are used to make a traditional Norwegian cookie. The tins are available in several different shapes. The delicate almond flavored cookie is made by taking a little bit of dough and pressing it into the tins to cover the bottom and sides with a thin layer. They are then placed on a cookie sheet and baked.
Have a few minutes to whip up dough but not enough time to bake them right away? These Danish Vanilla Cookies are easy to make in advance and store in the fridge until you're in need of freshly-baked cookies. | Recipe at Outside Oslo.
Green Tea Spritz Cookies: The key to working with a cookie press is to use cool, ungreased cookie sheets. Do not use nonstick cookie sheets, parchment paper, or silicone baking mats because the dough won't stick. After baking, use a spatula and run it under all of the cookies before they cool, otherwise the cookie will stick to the cookie sheet when they cool and it will be nearly impossible to get them off. If you don't have a cookie press, you can use a pastry bag with a large star tip and…