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 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
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.
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