Sand Tarts Recipes

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until fluffy. Gradually add sugar, and beat until light-colored.
• Beat in 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. Wrap and chill for several hours.
• Preheat oven to 400 degrees. Whisk egg white and the water in a small bowl. Set aside. Roll out dough to 1/8 inch thickness. Cut with a 3-inch round cutter, and place on ungreased baking sheet. Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon sugar. Bake until golden brown, 8 to 10 minutes, rotating halfway through. Remove from oven; allow to cool.

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.

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.

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:

• 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.

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.

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:

• 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.