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Sandbakkelse (Sand Tarts) Recipe

Sandbakkelse (Sand Tarts) Recipe

"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
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. YIELD:48 servings

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

  • 1. 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.
  • 2. 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

2 each: 80 calories, 4g fat (2g saturated fat), 15mg cholesterol, 40mg sodium, 10g carbohydrate (4g sugars, 0g fiber), 1g protein .

Reviews for Sandbakkelse (Sand Tarts)

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MY REVIEW
RAZ1319 17329
Reviewed Oct. 11, 2009

"I thought that this was very good!! you just have to make sure that you press the dough as thin as you can in the mold they turn out cripy very very good"

MY REVIEW
carol61740 72210
Reviewed May. 13, 2009

"where do you get these molds. cookies sound good but need molds."

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