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


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; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 19 mg cholesterol; 34 mg sodium. 14 mg potassium; 11 g carbohydrates; 0 g fiber; 5 g sugar; 1 g protein; 0 g trans fatty acid; 165 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 15 mcg folate; 0 mcg vitamin b12; 5 mg calcium; 0 mg iron;