In a bowl, cream butter and sugar. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake at 375° until cookies appear set and just begin to brown around the edges, 10-12 minutes. Cool for 2-3 minutes in molds.
The dough is pressed into small tins in the shapes of hearts, diamonds, and flowers. The taste is that of a sugar cookie. Depending on the type of tin used, they can be served as a plain cookie or as a tart, with fruit, whipped cream, etc. During my research, I found this great website Outside Oslo which has a step by step on making sandbakkels.
You are here: Home / Scandinavian Food / Sandbakkels (Norwegian Sugar Cookies) This post may contain affiliate links. Read full disclosure here. Sharing is caring! Sandbakkels are a traditional Norwegian holiday cookie made with a crumbly dough that resembles “sand,” thus the name.
Preheat oven to 375°. Lightly coat sandbakkels tins or other decorative mini (2-inch) tart tins with cooking spray. Pinch off walnut-size pieces of dough and place in prepared tins, pressing across bottom and a bit up the sides of the tins. (Chill remaining dough between batches.)