Sandbakkelse (Sand Tarts)

Total Time

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


5 dozen

Updated: Feb. 10, 2022
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 online or 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
Sandbakkelse (Sand Tarts) Recipe photo by Taste of Home


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


  1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight.
    Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes.
    Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.

Nutrition Facts

1 cookie: 64 calories, 3g fat (2g saturated fat), 11mg cholesterol, 26mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein.