SAND TARTS – Norwegian Version

Contributed by Adalaine Sather, Stjernen Lodge #7, Astoria, OR

  • 3/4 cups sugar
  • 1 cup. butter
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 cup flour
  • 1 cup finely chopped almonds
Sandbakkelser (Sand tart Cookies)
  1. Cream butter and sugar in separate bowl until fluffy.
  2. Add egg and vanilla. Mix well.
  3. Slowly add dry ingredients and mix well.
  4. [At this point you can either continue or put dough in refrigerator and complete later.]
  5. Press a bit of dough [about 1 tablespoon, depending on size of pan] into each sandbakkelse form. [It should fill the form but not overlap edges. These forms are little tart tins with fluted edges. Put a group of tins on a cookie sheet.]
  6. Bake in a preheated 300° F oven until golden brown.
  7. [Tap upside-down to remove from tins. Cool. Often served plain, but very nice with a teaspoon of homemade jam or whipped cream with fresh berries in the cookie's bowl.]
  1. Sandlebakkel tins or small tart tins are available at many of the Scandinavian shops and other cookware stores such as Sur La Table stores or online (3 linked in left column).
  2. These are beautiful old Norwegian cookie that have a great flavor and look pretty.
  3. One of our members, Kari Diehl, has a great article online about how to make them, so we suggest you check it out.