Sand Tart Cookies Food

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SAND TARTS



Sand Tarts image

Buttery cookies coated with powdered sugar.

Provided by Robin J.

Categories     Desserts     Cookies     Butter Cookie Recipes

Time 1h40m

Yield 24

Number Of Ingredients 6

1 cup unsalted butter
½ cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped walnuts
¼ cup confectioners' sugar, or as needed

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.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 12.5 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 1.4 mg, Sugar 4 g

SAND TARTS



Sand Tarts image

I received this recipe from my ExMIL many years ago. This is a Christmas "must" around my house. The best part is that they do not require any special ingredients. Most everyone has the ingredients for these in the pantry and fridge.

Provided by Jellyqueen

Categories     Dessert

Time 40m

Yield 4 dozen cookies

Number Of Ingredients 6

1 cup butter
5 tablespoons powdered sugar
2 cups self rising flour
2 teaspoons vanilla (I sometimes substitute pure lemon extract)
1 1/2 cups chopped pecans
2 cups powdered sugar, for rolling cooked tarts

Steps:

  • Reheat oven to 350 F.
  • Cream butter and sugar.
  • Work 5 Tablespoons flour, vanilla and nuts into creamed mixture.
  • Take teaspoon size of mixture and roll into a ball.
  • Place on cookie sheet that has been sprayed lightly with oil.
  • Bake at 350 F. for 30 minutes.
  • Roll tarts in powdered sugar as soon as they are removed from oven.
  • When cooled roll tarts in sugar again and store in air tight containers.

Nutrition Facts : Calories 1188.9, Fat 76.1, SaturatedFat 31.8, Cholesterol 122, Sodium 1121.5, Carbohydrate 122.1, Fiber 5.6, Sugar 70.6, Protein 10.4

SAND TART COOKIES



Sand Tart Cookies image

Make and share this Sand Tart Cookies recipe from Food.com.

Provided by Marian in PA

Categories     Dessert

Time 38m

Yield 36-48 cookies

Number Of Ingredients 5

3 eggs
1 cup butter
2 cups sugar
4 cups flour
1 -2 tablespoon cornstarch

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).

Nutrition Facts : Calories 145.7, Fat 5.7, SaturatedFat 3.4, Cholesterol 31.2, Sodium 42.5, Carbohydrate 21.9, Fiber 0.4, Sugar 11.2, Protein 2

NANA'S CRESCENTS OR SAND TARTS



Nana's Crescents or Sand Tarts image

Provided by Food Network

Categories     dessert

Time 50m

Yield 16 to 20 dozen

Number Of Ingredients 5

1 pound (4 sticks) unsalted butter or 2 sticks oleo and 2 sticks butter, room temperature
1 heaping cup powered sugar, plus 2 cups for coating
1 tablespoon vanilla extract
5 cups all-purpose flour, sifted
2 cups pecans, chopped

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.

SAND TARTS



Sand Tarts image

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Winter     Cinnamon     Christmas Eve     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 dozen cookies

Number Of Ingredients 7

1 1/2 sticks (3/4 cup) salted butter, softened, plus additional for greasing
1 cup plus 2 tablespoons sugar
1 whole large egg, lightly beaten
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon cinnamon
1 large egg white, lightly beaten

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.

OLD DUTCH SAND TARTS



Old Dutch Sand Tarts image

A wonderful, old-timey cookie wonderful with icy cold milk or a cup of hot tea. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 12h10m

Yield 100 cookies

Number Of Ingredients 8

2 cups shortening
1/4 teaspoon salt
2 1/2 cups sugar
4 cups flour, sifted
2 eggs, well beaten
1 egg white, lightly beaten
cinnamon sugar
pecan halves

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.

SAND TARTS



Sand Tarts image

Categories     Sandwich     Bake     Butter

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
2 large eggs, 1 separated
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
2 1/2 cups sifted all-purpose flour, plus more for rolling
1/4 teaspoon salt
1 teaspoon water
1/2 teaspoon ground cinnamon
Sliced almonds, for decoration

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.

SAND TARTS



Sand Tarts image

my grandmother use to make these all the time I looked but couldnt find the exact recipe on here so I thought I would post it.* update just made these today,,, and I used about 4 1/2 cups of flour, baked at 350 for about 9 min,,,( they are perfect when they just start to brown,,, )(also the thinner the crunchier they are yummm. ) you get about 50 plus cookies depending on how thin and how big your cookie cutters are. just like I remember them,,, but they were surprisingly easy to make.

Provided by jamiej

Categories     Dessert

Time 2h10m

Yield 50 serving(s)

Number Of Ingredients 4

2 1/4 cups sugar
1 cup butter
2 -4 cups flour
3 eggs

Steps:

  • mix together, you will be rolling out the dough, so not too wet and not to dry.
  • once dough comes together, roll into ball cover tightly, and refrigerate for 1-2 hours.
  • when ready to roll out take a portion, leaving the rest refrigerated until to ready to use.
  • roll out thin, use fav. cookie cutters to cut shape out place on cookie pan bake at
  • 350-375 for 10 minute.

Nutrition Facts : Calories 90, Fat 4, SaturatedFat 2.4, Cholesterol 22.4, Sodium 30.4, Carbohydrate 12.8, Fiber 0.1, Sugar 9, Protein 0.9

SANDBAKKELSE (SAND TARTS)



Sandbakkelse (Sand Tarts) image

Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen

Number Of Ingredients 6

1 cup plus 2 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour

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.

Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

MORAVIAN SAND TARTS



Moravian Sand Tarts image

Make and share this Moravian Sand Tarts recipe from Food.com.

Provided by byZula

Categories     Dessert

Time 10h

Yield 4 dozen (about)

Number Of Ingredients 6

2 cups butter
2 1/2 cups powdered sugar
5 eggs
4 cups flour
1 teaspoon baking soda
pecans, as needed

Steps:

  • Cream the butter and sugar together and add one egg at a time, beating well after each addition.
  • Sift the flour and soda together and mix with other ingredients.
  • Chill in ice box over night.
  • Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart.
  • Bake at 350-F about 10 minutes.
  • The chilling time is included in the prep calculation.).

Nutrition Facts : Calories 1652.4, Fat 99.6, SaturatedFat 60.5, Cholesterol 508.4, Sodium 1059.2, Carbohydrate 170.6, Fiber 3.4, Sugar 74.3, Protein 21.7

GRANDMOM'S SAND TARTS



Grandmom's Sand Tarts image

My Grandmother didn't have much money. She was widowed young and she had seven children, so at Christmas she would make these cookies and give each family a box. These cookies are a very fond memory for me. I now make them for my Grandchildren.

Provided by Patty Alderman

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 8h30m

Yield 72

Number Of Ingredients 8

2 pounds butter
2 cups white sugar
5 eggs
8 cups all-purpose flour, or as needed
1 egg white
1 tablespoon milk
¼ cup cinnamon sugar
¾ cup pecan halves

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.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 17.1 g, Cholesterol 40 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 6.7 g, Sodium 78.6 mg, Sugar 5.7 g

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