Sandbakkel is a little shortbread cookie formed into a tart shape. Sandbakkel molds or tins are about 2" in diameter, fluted and shaped into rounds, ovals, triangles, and heart shapes.
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Yield: 5 dozen cookies
Ingredients:
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla OR almond extract
- 1/8 teaspoon salt
- 1-3/4 cups flour
Preparation:
In medium bowl, beat butter until fluffy. Add sugars and beat well. Beat in egg and vanilla. Then add salt and flour and mix well.
Cover dough and chill for 2 hours, up to 24 hours.
When ready to bake, preheat oven to 375 degrees F. Put about 2-3 teaspoons of dough into each tiny Sandbakkel tin and press down, covering the bottom and sides. The dough should be about 1/4" thick. Place tins on a cookie sheet.
Bake for 7-10 minutes or until the tarts are light golden brown. Let the cookies cool in their tins for about 5 minutes. To remove from tins, turn each tin upside down and tap lightly. The cookie should fall right out. Cool completely on wire rack.
You can serve these as-is, or fill with anything from a mousse to whipped cream to my favorite, nutella and whipped cream.
