Sandbakkelse (Sand Tarts) Recipe

Sandbakkelse (Sand Tarts) Recipe photo by Taste of Home

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"TRANSLATED from Norwegian, the name of these cookies is 'sand tarts'. They're most attractive if baked in authentic sandbakkelse molds, which can be purchased in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray!"

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Sandbakkelse (Sand Tarts) Recipe

Prep: 15 min. + chilling Bake: 10 min.

Yield: 48 Servings

15 10 25

Ingredients

1 cup plus 2 tablespoons butter, softened
1 cup sugar
1 egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour

Directions

In a bowl, cream butter and sugar. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Using ungreased sandbakkelse molds, press about 1 tablespoon dough into each mold.
Bake at 375° for 10-12 minutes or until cookies appear set and just begin to brown around the edges. Cool for 2-3 minutes in molds. When cool to the touch, remove cookies from molds. To remove more easily, gently tap with a knife and carefully squeeze it. Yield: about 8 dozen.

Nutritional Facts 1 serving (2 each) equals 80 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 40 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Sandbakkelse (Sand Tarts) in Reminisce Extra December 1993, p47