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.
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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.