Sand Tart Cookie Recipe Pa Dutch Cookies Food

PENNSYLVANIA DUTCH SAND TARTS

Steps:

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1 1/2 cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.

SAND TART COOKIE RECIPE, PA DUTCH COOKIES

Steps:

• Cream butter, add sugar and beat until fluffy.
• Add eggs and vanilla. Mix well.
• Combine dry ingredients and add to butter mixture. Mix until combined.
• Wrap the dough into parchment paper and chill in the refrigerator for at least two hours.
• Preheat the oven to 350°.
• Spread the chilled dough onto a floured countertop. Roll it out to about 1/8" thick (adding flour as needed to keep the cookies from sticking).
• Using cookie cutters, cut them into shapes and carefully transfer the cookies to greased or parchment-lined baking sheets.
• Brush each cookie top with well-beaten egg wash.
• Sprinkle the tops of the cookies with cinnamon/sugar mixture and place a pecan or walnut halve on top, or sprinkle with chopped nuts. Or if you prefer, sprinkle the tops with Christmas sprinkles.
• Bake for 8 - 10 minutes. Let them rest for about a minute then transfer the cookies to a wire rack to cool.

OLD DUTCH SAND TARTS

Steps:

• Cream shortening, salt and sugar together.
• Add flour gradually, working it in well.
• Add beaten eggs and mix thoroughly.
• Cover and chill overnight.
• Roll out thinly on a lightly floured board.
• Cut into rounds; brush with egg white, sprinkle with cinnamon sugar; press a pecan half into center of each cookie.
• Bake at 350F for ten minutes.