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.
WALNUT TOFFEE TART
I usually serve this scrumptious tart on Christmas and New Year's Day. It really showcases walnuts and is so impressive to serve. -Patricia Green, Yuba City, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 529 calories, Fat 36g fat (16g saturated fat), Cholesterol 96mg cholesterol, Sodium 153mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
DIPPED TOFFEE NUT SAND TARTS
Make and share this Dipped Toffee Nut Sand Tarts recipe from Food.com.
Provided by Young Living in Tex
Categories Dessert
Time 1h15m
Yield 60 tarts, 60 serving(s)
Number Of Ingredients 9
Steps:
- Cream powdered sugar, butter and extract till fluffed.
- Mix in salt, flour, pecans, toffee.
- Make 1 inch balls shaped into crescents.
- Place 1 inch apart on ungreased cookie sheet.
- Bake at 325° for 15 to 20 minutes or until bottom of cookie is light brown.
- Cool completely.
- DIPPING: Microwave chocolate chips and shortening, about 1 minute.
- Stir until smooth texture.
- Dip half of cookie in the chocolate.
- Place on waxed paper until set.
Nutrition Facts : Calories 66.9, Fat 5, SaturatedFat 2.4, Cholesterol 8.1, Sodium 31.7, Carbohydrate 5.3, Fiber 0.4, Sugar 1.8, Protein 0.7
SAND TARTS
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
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.
TOFFEE NUT SQUARES
These sticky, biscuity squares are a popular coffee morning choice
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip it all into the tin and press down evenly. Bake for 15-20 mins until golden.
- Remove the tin and lower oven to 180C/160C fan/gas 4. Mix together the seeds, nuts, caramel and flour. Evenly distribute over the base, scatter with extra seeds, then bake for 8-10 mins more. Cool in the tin, then cut into squares.
Nutrition Facts : Calories 410 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.21 milligram of sodium
SAND TARTS
Buttery cookies coated with powdered sugar.
Provided by Robin J.
Categories Desserts Cookies Butter Cookie Recipes
Time 1h40m
Yield 24
Number Of Ingredients 6
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
SHELLEY'S TOFFEE TARTS
This recipe is one of many in my DMIL's arsenal for Christmas baking, but I like them so much I make them year round! It's a great recipe for summer as you only need the oven to brown the tart shells. Enjoy!
Provided by Davalyn_rain
Categories Tarts
Time 50m
Yield 24 tarts
Number Of Ingredients 4
Steps:
- 1. Bake tart shells until brown.
- 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
- 3. Pour into shells & place a chocolate chip in the center of each tart.
- 4. Cool.
- Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
Nutrition Facts : Calories 239.1, Fat 15.4, SaturatedFat 9.1, Cholesterol 21.8, Sodium 93.3, Carbohydrate 26.9, Fiber 1.2, Sugar 25, Protein 1.6
TOFFEE ALMOND TART
My aunt passed this recipe on to my mother, who then shared it with me. Both of them are excellent cooks, so I knew it had to be a winner. I wasn't disappointed! The rich tart is wonderful as a holiday dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and 3 tablespoons sugar; cut in butter until mixture resembles fine crumbs. Add egg yolks, tossing with a fork until combined. , Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 375° for 10 minutes or until golden brown., Meanwhile, in a large saucepan, combine the cream, salt and remaining sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in almonds and vanilla. Pour into crust. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 423 calories, Fat 27g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 123mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
STICKY TOFFEE TARTS
This twist on classic sticky toffee pudding is ideal for a different dinner party dessert
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h45m
Yield Makes 6
Number Of Ingredients 19
Steps:
- For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.
- To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar. Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesn't come together, whizz in a trickle more water.
- Roll out the pastry on a lightly floured surface to line 6 individual deep tart tins with an overhang. Prick the bottoms and chill for 20 mins.
- To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.
- Heat oven to 200C/180C/fan 6. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.
- Spoon 1 tbsp of the sauce into each tart case. Mash the reserved date mixture with a potato masher, then tip into a bowl with the softened butter, vanilla, flour, bicarb, almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined, then divide between tart cases.
- Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.
Nutrition Facts : Calories 1256 calories, Fat 72 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 137 grams carbohydrates, Sugar 101 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
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.
AWARD-WINNING MAPLE-NUT-TOFFEE TART
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
- Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
- Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
- Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
- Remove shell from the oven, leaving oven on, and fill with batter.
- Return tart to the oven and bake until golden brown, 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack, about 30 minutes.
- Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 43 g, Cholesterol 76.2 mg, Fat 28.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 176.2 mg, Sugar 24.3 g
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