ALMOND SANDBAKKELS MINI TARTS WITH LINGONBERRY CREAM FILLING Traditionally, sandbakkels are made in a special individual tart pan. If you don't have one, a mini muffi n tin will work splendidly to make these buttery tarts. Make these cookies into a pretty Christmas treat by fi lling them with lingonberry cream before serving. Yield: Makes 3 dozen mini tarts or 2 dozen traditional sandbakkels. For the sandbakkels: 1 cup unsalted butter, softened 1 cup sugar 1 large egg, beaten ½ tsp. almond extract 2 cups all-purpose fl our 1 cup almond fl our 1 pinch salt 1. Preheat the oven to 375°F. 2. Beat the butter and sugar together until creamy. Add the egg and almond extract and blend well. 3. Stir in the fl ours and salt until combined. 4. Form the dough into small balls, the size of a slightly mounded tablespoon. Press into mini muffi n tins using the back of the measuring spoon and use a wine cork to help press the tart shells evenly. 5. Bake for 10-12 minutes, rotating pan half-way through baking time and remove from oven. Briefl y reshape using the cork and bake for 4-5 minutes more until golden brown. 6. Allow to cool in the pan for at least 10 minutes before removing to a cooling rack. Cool completely before storing in an airtight container. Fill immediately before serving. For the fi lling: ½ cup heavy cream, whipped to form soft peaks 8 ounces vanilla skyr or sour cream ½ cup lingonberry preserves Whip cream to form soft peaks and gently fold in the skyr and lingonberry preserves until incorporated. Store in the refrigerator until ready to spoon into sandbakkels and serve. 14 December 2021 Find more recipes in Sons of Norway's recipe box at sofn.com.http://www.sofn.com