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Sandbakkelse (Sand Tarts)

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
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min.
  • Makes
    5 dozen

Ingredients

  • 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

Directions

  • 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.

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