Recipe: Sandbakkels


  • 1 cup shortening, half butter
  • 1 cup sugar
  • 1 egg, unbeaten
  • 1 tsp almond extract
  • 2 1/2 cups all purpose flour


  1. Cream all except flour, until thoroughly mixed together
  2. Then beat with spoon for 50 strokes
  3. Add flour and mix
  4. let stand 1/2 hour in refrigerator
  5. Then break off small portions of dough and press into sandbakkel tins which are placed on a cookie sheet
  6. Bake at 375 degrees F until slightly tinged with tan; they can burn quite easily
  7. Remove from tins and cool
  8. Fill the tiny tarts with fruit, whipped cream, lemon pie filling or whatever you wish
  9. Can be topped with whipped cream or topping
  10. Empty baked shells can be frozen and filled when thawed

Quick notes

From the kitchen of Marguerite Johnson, Lake Crystal, MN

Copyright © Minnesota Recipes.

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