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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 (also called Sandkaker) but many Swedish have claimed them as well (Mandelmusslor)! In Finland, they are Hiekkahentuset.
Ingredients
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)
Directions
- 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 on racks upside-down. To remove: Invert molds and tap lightly. (Clean molds with dry cloth only, never wash them). If desired, before serving, fill tarts with whipped cream, jam, or preserves.
I would suggest baking one test cookie first to see if you have trouble removing the tart from your mold. If so, two suggestions: 1) grease or use cooking spray on the molds or 2) remove gently when they are still hot.
Make sure the molds are completely cooled before re-using them again for your next batch.
Notes
- *Sandbakelse tins can be found at Amazon.com or Ingebretsen’s (best quality) or many Scandinavian shops.
- Photo thanks to Jeff the quiet cc
- Common alternate names, spellings or misspellings: Sandbakelser, Sandbakkels, Sandbakkelse, Sandkakor, Mandelmusslor, Sandbakkelser, Heikkahentuset or Sandkaker.