Recipe by CarrolJ
This is considered a buttery cookie but looks like a miniature tart base. Sometimes it is eaten just plain without anything in it. Sometimes it is filled just before eaten with whipped cream and fruit or jam. It is normally pressed into tiny fluted tins. Tiny muffin tins would probably work just as well. My DBIL was born in Norway. He loves many of their heritage foods. This is one of them which my sister makes every year at Christmas time for him. I think if I remember correctly the name means 'Sand Tarts'. Posted for ZWT 2010. Preparation time does not include refrigeration time.
Top Review by eesews_7476349
My mother and I made this cookies every Christmas when i was growing up in North Dakota. It's refreshing to find a REAL Norwegian recipe. I've seen so many that are no where near the actual product. I bake them just until the top edge starts to turn brown. They're great with a little pie filling or whipped cream. I usually just sprinkle a little sugar on them before baking and eat them with milk. Almond extract is my preferred flavor.
- 414.03 ml white flour
- 118.29 ml granulated sugar
- 118.29 ml butter
- 44.37 ml water
- 2.46 ml almond extract
- 1 egg yolk
Directions See How It's Made
- Mix together the flour and sugar.
- Cut in the butter until blended.
- In a separate small bowl mix the water, almond extract, and egg yolk.
- Using a fork mix together the wet and dry ingredients into a dough.
- Knead until smooth.
- Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
- Press so that the dough is all of the way up the side of the molds.
- Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
- Bake cookies for 15 to 20 minutes, until golden brown.
- Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
- Store in an airtight container until served.