Writing Don’t Let Go took me back to my childhood several times in the two plus years I’ve been writing this story.
I made Mark’s family a reflection of my heritage on my mother’s side. My grandpa was 100% Norwegian; his Mor came to this country from Lillehammer, Norway in 1863, at the age of three. I remember sandbakkelse, and lefse appearing every year at the holidays.
Sandbakkelse, is a cookie pressed into a metal form. I have my Great Grandmother’s pans, and traditionally make this cookie every Christmas, remembering my mom and grandma Julia.
Looking for an idea for my first blog, I started digging through the Johnston Cracker Box that holds old family recipes. The metal cracker box was given to me by my sister, who got it from our mom. During the Depression, Grandma became a scrub woman to bring money into the household. The box was given to her by the druggist whose store she cleaned.
My Grandpa Neil was a professional musician who played the clarinet. There weren’t many calls for professional musicians during those years, and times were hard. I will save his story for another blog.
Back to Grandma Julia and her holiday treats. I found the recipe for Sandbakkels (sp) in her handwriting.
She used this version until her death in 1960. My mom began using the recipe she found in the Wisconsin Electric holiday cookie book from 1961. Imagine how excited I was seeing the date – it’s the year where my story about Maggie and Mark begins.
I’m including a picture of Grandma Julia’s handwritten recipe along with the cover from the 1961 cookie book.
The cookie book is a tradition started back in 1928 by the Milwaukee Railway & Light Company, (now WE Energies). I still wait in line every year for a copy.
Here is the recipe I use from the 1961 cookie book:
1 Cup Butter 1 tsp. Vanilla
1 Cup Sugar ½ tsp. salt
2 eggs 2 1/2 Cups sifted
1 tsp. almond extract all-purpose flour
- Cream butter, add sugar gradually, beat in eggs, add flavorings and salt.
Stir in flour. Dough is soft. Refrigerate it several hours. - Press about 1 teaspoonful of dough into individual sandbakkel pan.
Begin at the bottom of pan and work toward the top. Trim around the edge of pan. - Use enough dough to form a very thin hollow shell. Dip fingers into Flour if dough is sticky. Place pans on a cooky sheet.
- Bake at 350 degrees about 10 minutes or until delicately browned. Makes about 8 dozen
- To remove – place pans upside down on cooling rack. Cool slightly.
If cookies do not release from pan, loosen edge with a pointed knife and tap bottom gently.
I haven’t given up on finding Grandma’s lefse recipe. I hope to include that in a blog someday. I’ve enjoyed sharing this memory with you. Please let me know if you try the recipe or want to share your stories.
