Sandkaker

Down the road, I may need to edit the spelling on this.  My knowledge of Norwegian is limited at best. These require little tins that look like this.  Ours are round and fluted.

3/4 C. butter at room temperature
3/4 C. sugar
1 3/4 C. flour
1/3 C. ground almonds
1 egg white
Almond extract or Amaretto

Combine butter, sugar, egg white, add in flour almonds and extract.  Press into tins and bake at 325 degrees until cookies just start to turn brown.  Tins do not need to be greased.  Removing the cookies can be a bit tricky...tap on the tins after they cool for 10 minutes.

Sweet and Salty Bark

Who doesn't like bark?  The last year or two I haven't made candy at Christmas, I think it's time to go back to it.  Bark is easy to make...melt some chocolate, pick what you want in your bark, mix it up, let it set, break it into pieces and eat!

This recipe is in the holiday edition of Kraft Food and Family.

Microwave 6oz. each semi sweet chocolate and white chocolate in a medium microwavable bowl on high for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute.  Chop 1/3 C. dry roasted peanuts, add to chocolate with 1 C. chopped pretzels; mix well.  Spread onto waxed paper covered baking sheet.  Refrigerate for 1 hour or until firm.  Break into pieces.

Crunchy Spiced Bark

Melt 3 4oz. packages  bittersweet chocolate.  Combine with 20 chopped chocolate wafer cookies, 1/2 tsp. ground cayenne pepper and 1/4 tsp. cinnamon.  Spread onto waxed paper covered baking sheet.  Refrigerate for 1 hour or until firm.  Break into pieces.  Warn people you are sharing this with about the cayenne!  LOL