Sandbakkels means "sand tarts" because the cookies (which, flipped over, can double as tiny shells to hold cream and fruit) have such a fine, crisp texture. Find them in Shauna Sever's book Midwest Made: Big, Bold Baking from the Heartland.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

30 mins
2 hrs 40 mins
36 cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl, beat butter with an electric mixer on medium-high speed about 30 seconds. Add sugars; beat until light and fluffy, about 3 minutes. Add egg and vanilla; beat on medium speed until combined. Add flour and salt; beat on low speed until well mixed, scraping sides of bowl as needed. Cover and refrigerate until dough is firm, about 2 hours.

  • Position oven racks in upper and lower thirds of oven. 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.) Place filled tins 2 inches apart on baking sheets. Bake until golden, 8 to 10 minutes, rotating sheets from top to bottom and front to back about halfway through.

  • Line a work surface with newspaper or brown paper bags. When cookies come out of oven, transfer tins to paper and let cool 2 or 3 minutes. Invert tins onto paper and tap bottom of tins a few times to release cookies from tins. Let cookies cool completely on paper. Cool tins before making the next batch.

  • Eat cookies straight up or fill with custard, whipped cream and/or berries. Store unfilled cookies in an airtight container between sheets of parchment paper up to 1 week.


Look for sets of fluted tins in thrift stores or online. If you don't have enough 36, you'll have to make these cookies in batches.

Nutrition Facts

94 calories; fat 5g; cholesterol 19mg; saturated fat 3g; carbohydrates 11g; mono fat 2g; sugars 5g; protein 1g; vitamin a 165.1IU; thiamin 0.1mg; niacin equivalents 0.5mg; folate 15.2mcg; sodium 34mg; potassium 14mg; calcium 5mg; iron 0.4mg.