Small sandbakkel molds are used to make these delicate Scandinavian cookie tarts.
30 min.prep time
Heat oven to 350°F. Combine all ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour. Beat until well mixed. (If dough is too soft, cover; refrigerate at least 2 hours until firm.)
Press 2 to 3 teaspoonfuls dough evenly into each 3-inch sandbakkel mold. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
Remove cookies from molds by tapping on table or loosening with knife. Cookies can be served plain or filled with fresh fruit, fruit filling, pudding or whipped cream.
If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoonfuls dough evenly into each mold. Bake 7-10 minutes.