PENNSYLVANIA DUTCH SAND TARTS
A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.
Provided by Angela Roberts
Categories Dessert
Time P1DT10m
Number Of Ingredients 9
Steps:
- If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
- In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
- Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
- Add in flour 1 1/2 cups at a time.
- Chill overnight.
- Bake the next day at 350 degrees.
- Roll out a quarter at a time, keeping dough in refrigerator.
- Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
- Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
- Bake 9-10 minutes, not allowing cookie to get too brown.
- Cool thoroughly on wire racks.
- Pack in tins.
SAND TART COOKIE RECIPE, PA DUTCH COOKIES
Sand Tarts are addicting, thin, and crispy cookies that are perfect to add to your Christmas cookie plates. And they are fun to make with your kids.
Provided by Anna
Categories Cookies Holiday Cookies
Time 2h24m
Number Of Ingredients 11
Steps:
- Cream butter, add sugar and beat until fluffy.
- Add eggs and vanilla. Mix well.
- Combine dry ingredients and add to butter mixture. Mix until combined.
- Wrap the dough into parchment paper and chill in the refrigerator for at least two hours.
- Preheat the oven to 350°.
- Spread the chilled dough onto a floured countertop. Roll it out to about 1/8" thick (adding flour as needed to keep the cookies from sticking).
- Using cookie cutters, cut them into shapes and carefully transfer the cookies to greased or parchment-lined baking sheets.
- Brush each cookie top with well-beaten egg wash.
- Sprinkle the tops of the cookies with cinnamon/sugar mixture and place a pecan or walnut halve on top, or sprinkle with chopped nuts. Or if you prefer, sprinkle the tops with Christmas sprinkles.
- Bake for 8 - 10 minutes. Let them rest for about a minute then transfer the cookies to a wire rack to cool.
Nutrition Facts : ServingSize 2 cookies, Calories 178 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 27 mg, Sodium 83 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 2 g
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.
MORAVIAN SAND TARTS
Make and share this Moravian Sand Tarts recipe from Food.com.
Provided by byZula
Categories Dessert
Time 10h
Yield 4 dozen (about)
Number Of Ingredients 6
Steps:
- Cream the butter and sugar together and add one egg at a time, beating well after each addition.
- Sift the flour and soda together and mix with other ingredients.
- Chill in ice box over night.
- Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart.
- Bake at 350-F about 10 minutes.
- The chilling time is included in the prep calculation.).
Nutrition Facts : Calories 1652.4, Fat 99.6, SaturatedFat 60.5, Cholesterol 508.4, Sodium 1059.2, Carbohydrate 170.6, Fiber 3.4, Sugar 74.3, Protein 21.7
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