Sandbakkelse (Sand Tarts) Recipe

5 3 2
Sandbakkelse (Sand Tarts) Recipe
Sandbakkelse (Sand Tarts) Recipe photo by Taste of Home
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Sandbakkelse (Sand Tarts) Recipe

Read Reviews
5 3 2
Publisher Photo
"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
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.

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

Nutritional Facts

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

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

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Reviews forSandbakkelse (Sand Tarts)

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Ellen User ID: 9222316 269652
Reviewed Jul. 18, 2017

"What a great recipe. Also, you can buy the tarts from Bethany Housewares (a brand that specializes in Scandinavian dishes and tools) at http://www.creativekitchenonline.com/Bethany-Housewares-3-Inch-Sandbakelse-Tins-12-pc-33528#.WW5SFNPyv2I"

MY REVIEW
RAZ1319 User ID: 4491484 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 User ID: 3193917 72210
Reviewed May. 13, 2009

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

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