This recipe for Sand Tarts (Sandbakkelse) comes from The Scandinavian Cookbook, Cooking Magic series, Culinary Arts Institute, 1975 printing

Set out sandbakkelse molds and cookie sheets. Measure flour and set aside. Chop almonds very finely and set aside. Cream together butter and almond extract until butter is softened. Add sugar gradually, creaming just until blended. Blend in egg. Add the flour in fourths, blending well after each addition. Blend in the chopped almonds. Chill dough in refrigerator.

Remove a portion of the dough from refrigerator and return remaining dough to continue chilling. Place about two teaspoons dough in each mold. Using the thumb, firmly press dough into each mold, coating the bottom and sides evenly. Place molds on the cookie sheets. Repeat with the remaining dough.

Bake at 375 degrees F 6 to 8 minutes, or until sand tarts are golden brown.

Immediately invert molds onto a smooth surface. Cool slightly. To remove sand tart from mold, hold the mold in the hand and tap lightly but firmly with the back of a spoon. Remove pan and place sand tarts on a smooth surface to cool completely.

Serve sand tarts inverted. Or turn sand tarts right side up and fill with jam, jelly, or whipped cream.