Sandtarts Ii Recipes

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.

SANDTARTS II

Steps:

• Cream sugar with butter. Add eggs and mix well. Sift baking soda and all-purpose flour. Add to the butter mixture.
• Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.
• Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.
• Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes. Yield depends on how thin the slices are but you should get at least 3 dozen. NOTE: This is one of those family recipes that was taught to me with instructions like "add flour til it looks right" and "bake it til it's done". I have tested these measurements but I've never been good at using a timer or paying attention to how many I've made!

SANDTARTS

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.

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.

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.

SANDTARTS II

Steps:

• Cream sugar with butter. Add eggs and mix well. Sift baking soda and all-purpose flour. Add to the butter mixture.
• Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.
• Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.
• Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes. Yield depends on how thin the slices are but you should get at least 3 dozen. NOTE: This is one of those family recipes that was taught to me with instructions like "add flour til it looks right" and "bake it til it's done". I have tested these measurements but I've never been good at using a timer or paying attention to how many I've made!