Home » Recipes » Filled Cookies » Sandbakelse (Sand Tarts)

Sandbakelse (Sand Tarts)

Sandbakelse (Sand Tarts)

Sandbakelse (Sand Tarts)

Sandbakelse (Sand Tarts)
5.0 rating based on 12,345 ratings
5/5 (3)
Course: Filled Cookies, Molded CookiesDifficulty: Medium



Scandinavian shortbread tarts made in special molds (see note*). These can be eaten as-is as a buttery cookie, or used as a mini tartlet filled with jam or whipped cream. These are generally considered a Norwegian cookie but many Swedish have claimed them as well!


  • 1 cup butter at room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon almond extract

  • 3 cups sifted enriched flour (sift first, then measure)

  • filling such as whipped cream, jam, or preserves (optional)


  • Preheat oven to 350F and use non-stick spray on small sandbakkel tins (see note*). Thoroughly cream butter and sugar; add egg and beat well. Add almond extract. Stir in flour. Pinch off a small ball of dough and place in center of tin; with thumb, press dough evenly and as thinly as possible over bottom and sides. Place molds on cookie sheet. Bake at 350 F about 12 minutes or till lightly browned. Cool. To remove: Invert molds and tap lightly. (Clean molds with dry cloth only). If desired, before serving, fill tarts with whipped cream, jam, or preserves.


  • Photo By Jeff the quiet – Own work, CC BY-SA 3.0
  • Common alternate names, spellings or common misspellings: Sandbakelser, Sandbakkels, Sandbakkelse, Sandbakkelser or Sandkaker.
  • *Sandbakelse tins can be found at Amazon.com (least expensive), Ingebretsen’s (best quality) or many Scandinavian shops.


Name & Location
(example: Sue in LA)
Would make these again. They taste great. Iwas looking for a cockie to enter a contest with and found these very good with wipped cream. Ilove makeing these for my family now and they love them.
- A Baker
I'm in 8th grade, and had to make a dish from my cultural backround. I made this, and everyone loved them. I brought 60, and there wern't any left after class. They are easy to make, and taste awesome. Add whipped cream, and they are even better!
- Madi
These are not quite the cookies my Grandma used to bake but they are very close. Unfortunately I was never interested in learning how to make the cookies my Norwegian grandmother used to bake until after her death. Since all of her recipes were written in Norwegian I thought the cookies I loved as a child were lost to me forever. Over the years I have tried many recipes for the cookies she made and have always been disappointed. This time the consistency was right and the taste was almost what I remembered. The only thing missing from these cookies was my Grandma's loving touch. Thanks for giving me back a wonderful holiday tradition. And as they say in Norwegian "Glad Jul!" (Merry Christmas)
- Kris
Supported By: Starfish Reviews