SAND TARTS
The basis for this recipe is the simple sugar cookie, enhanced with almonds and a hint of lemon. Once they are baked, the cookies resemble a sand dollar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
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.
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
GRANDMOM'S SAND TARTS
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
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
SANDTARTS
Another one of Nana's OLD Pa Dutch cookie recipes. These are my absolute favorite of all her cookie recipes. The egg washed tops make them awesome! Nana didn't use cutters for these; she simply ran a knife down columns, then across to make squares....no rerolling and no waste!!! Prep time includes chill time. The amount of pecan halves and cinnamon sugar is an approximation; you need just enough to sprinkle each and place a pecan half on each.
Provided by Parsley
Categories Dessert
Time 8h8m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until fluffy; add egg and beat well.
- In a separate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.
- Cover and chill at least 6-8 hours (or overnight).
- Preheat oven to 350°F Lightly grease cookie sheets.
- Roll cookies out thin, into a large rectangle, about 1/8-inch thin.
- Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared. Place on greased cookie sheets.
- Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.
- Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.
- Place a pecan half in the center of each square.
- Bake at 350°F for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.
- Cool completely; store in airtight container.
Nutrition Facts : Calories 89, Fat 4.3, SaturatedFat 1.7, Cholesterol 11.4, Sodium 37.6, Carbohydrate 11.9, Fiber 0.4, Sugar 6.8, Protein 1.2
OLD DUTCH SAND TARTS
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
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
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.
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.
SAND TART COOKIES
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
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
SANDTARTS I
Buttery soft centers, brown crisp edges.
Provided by May
Categories Drop Cookies
Yield 18
Number Of Ingredients 6
Steps:
- Mix sugar, butter or margarine and eggs. Add dry ingredients and mix well.
- Let dough stand for 20 minutes.
- Preheat oven to 350 degrees F (180 degrees C).
- Drop 1/2 teaspoon-full 2 inches apart on greased, floured cookie sheet. Bake 10 minutes or less, until edges tan. Sprinkle with cinnamon or sugar.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 27.4 g, Cholesterol 47.8 mg, Fat 10.9 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 6.7 g, Sodium 115.7 mg, Sugar 16.8 g
SAND TARTS
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
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 TARTS
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
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
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