Memas Sand Tart Cookie Recipes

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.

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).

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.

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.

Steps:

• Chop the pecans rather finely but don't pulverize into a powder. Set aside. Sift together the flour, cinnamon, baking powder, and salt and set aside.
• Combine the butter and both sugars in a large mixing bowl. Using a handheld electric mixer set at medium-high or creaming speed, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with rubber spatula.
• Add the vanilla extract and egg and beat 30 seconds longer.
• Remove the bowl from the mixer. Stir in the chopped pecans and mix well. Stir in the flour and mix only until blended.
• Gather the dough into a ball in the center of the bowl. Cover the bowl with plastic wrap and chill for 1 1/2 hours.
• When ready to bake, combine the grated chocolate and the granulated sugar and set aside.
• Preheat the oven to 375°F. Lightly butter a baking sheet.
• Dampen your fingertips with cold water. Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 2 1/2 inches long, patting into shape with your fingers.
• Place the bars on the baking sheet, about 2 inches apart.
• Set the pan of cookies in the center of the preheated oven on the middle shelf and bake the cookies for 8 minutes.
• Remove the pan from the oven and sprinkle the cookie tops with some of the chocolate-sugar mixture, using about 1 teaspoon per cookie. Return the cookies to the oven, reverse pan from front to back, and bake for 5 to 7 minutes longer, or until lightly browned and the topping is melted.
• Remove the cookies from the oven and set the pan on a wire rack. Let the cookies cool on the pan for 2 or 3 minutes, and then remove from the pan with a metal spatula and cool completely on the rack.
• Bake the remaining cookies, one pan at a time, in the same way.

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.