Drop Sand Tarts Recipe 315

SAND TARTS

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.

DROP SAND TARTS RECIPE - (3.1/5)

Steps:

• Mix together and let stand for 10 minutes. Drop by tsp. onto greased pan. Bake for 10 minutes at 350 degrees.

SAND 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.

SANDTORTCHEN (SAND TARTS)

Steps:

• Cream sugar and butter.
• Beat in 2 eggs.
• Gradually blend in the flour.
• Chill dough overnight.
• Roll as thin as possible on well floured board.
• Work with 1/4 of the dough at a time.
• Keep remaining dough chilled.
• Cut into diamonds with a knife.
• Place on greased cookie sheets.
• Brush each cookie with beaten egg white.
• Sprinkle with sugar and a pinch of cinnamon.
• Placd a pecan half in center of each cookie.
• Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown.
• Cool on cookie sheets 1 minute, then remove to wire racks.
• Store in airtight tins.

SAND TARTS

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.

GRANDMOM'S SAND TARTS

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.

SAND TARTS

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.