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Sandbakkelse (Sand Tarts)

 Sandbakkelse (Sand Tarts)
"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!" —Karen Hoylo, Duluth, Minnesota
48 ServingsPrep: 15 min. + chilling Bake: 10 min.


  • 1 cup plus 2 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour


  • 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.