Sand Tart Cookies Food

SAND TARTS

Steps:

• Preheat oven to 325 degrees.
• In a stand mixer, cream together butter and 1/4 cup powdered sugar. Add flour and pecans and mix on low until incorporated.
• Shape dough into small balls about the size of a walnut and place on cookie sheets lined with parchment paper or a silicone baking mat. Bake for 30 minutes.
• While cookies are still hot, roll in a bowl of sifted powdered sugar. Let cookies cool, then roll again in the powdered sugar. Store in airtight container.

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 TARTS

Steps:

• Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
• Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.
• Sift 1/4 cup confectioners' sugar into a bowl. Transfer cookies to confectioners' sugar while still warm and roll gently to coat. Immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing). Let stand 5 minutes in the bag. Transfer to rack and cool.

NICKY'S SAND TART COOKIES

Steps:

• 1. Beat butter until soft and gradually add the sugar until all is creamy.
• 2. Then beat in one at a time, the egg, the egg yolk, the vanilla and the lemon zest.
• 3. Sift flour and salt (if necessary) together and gradually add into the butter mixture until the ingredients are well blended.
• 4. Chill the dough for several hours.
• 5. When chilled, roll the dough until it is very thin. Cut it into inch and a half rounds or any desired shape and place on greased cookie sheet or parchment paper.
• 6. Brush tops with egg white.
• 7. Sprinkle them generously with sugar, and garnish them with the blanched split almonds.
• 8. Bake them at 350F for about 5 minutes or until the edges begin to turn slightly brown. Remove from heat immediately as they can burn quickly.
• 9. HINT: I am not an accomplished baker, and usually would tear the thinly rolled dough getting the cookies to the parchment paper. I found that I could roll the dough out on the parchment, then transfer whole thing to my cookie sheet, cut my cookies out in neat rows and remove the excess dough from around them, then egg, sprinkle, garnish, and bake.

NANA'S CRESCENTS OR SAND TARTS

Steps:

• Preheat oven to 350 degrees F.
• With an electric mixer or by hand, cream butter and sugar in a large bowl. Add vanilla and then stir in flour and chopped nuts until combined. Roll tablespoon-sized pieces of dough into crescent shapes. Repeat until no dough remains. Arrange on an ungreased baking sheet and bake for 20 to 30 minutes, until cookies are lightly golden.
• While cookies are in the oven, put 2 cups powdered sugar in a large resealable bag. Remove cookies from baking sheet and add them to the bag of powdered sugar. Carefully turn cookies in sugar while they are still hot. Remove cookies from bag and shake lightly to remove excess sugar.

GRANDMOM'S SAND TARTS

Steps:

• Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
• Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
• Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture. Sprinkle with cinnamon sugar, and top with a pecan half. Repeat until all the dough is used up.
• Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.

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.

SANDBAKKELSE (SAND TARTS)

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.

SAND TART COOKIES

Steps:

• Mix the eggs, butter, and sugar.
• Gradually add the flour.
• Form several balls and refrigerate.
• Roll out the dough.
• Cut out cookies.
• Decorate with sugar.
• Bake 350 degrees for about 8 minutes (depends on how thin you roll out your dough and how well done you like your cookies).

SAND TARTS

Steps:

• Stir together butter and 1 cup sugar vigorously with a wooden spoon in a large bowl until combined well, then stir in whole egg and vanilla until smooth. Add flour and stir until just incorporated.
• Transfer dough to a 24-inch-long sheet of wax paper. Using sheet as an aid, roll dough into a 12-inch-long log (2 inches wide). Chill, wrapped in wax paper, until firm, at least 4 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly grease 2 large baking sheets with additional butter.
• Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.
• Cut chilled log crosswise into 1/8- to 1/4-inch-thick slices, arranging slices about 1 inch apart to fill both baking sheets (chill remainder of log wrapped in wax paper). Lightly brush sliced cookies with some egg white, then sprinkle with some of cinnamon-sugar mixture.
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Repeat with remaining dough, cooling and greasing baking sheets between batches.

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.

SAND TARTS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Gradually add 1 cup sugar and beat until pale.
• Beat in whole egg, egg yolk, vanilla, and lemon zest. Sift flour with salt, and add to butter mixture. Mix on low speed just until dough comes together. Shape into disk and wrap well in plastic; refrigerate several hours or overnight.
• Preheat oven to 400°F. Whisk egg white and the water in a small bowl. Combine cinnamon and remaining 3/4 cup sugar in another small bowl.
• Roll out dough to 1/8-inch thickness between two sheets of lightly floured parchment paper. Cut with a 3 1/2-inch round cutter, and place on ungreased baking sheet. Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon-sugar mixture. Bake until golden brown, 8 to 10 minutes, rotating halfway through. Remove from oven; transfer to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.