Best Sand Tarts Recipes

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.

SANDBAKKELSE (SAND TARTS)

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.

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.

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.

OLD DUTCH SAND TARTS

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

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

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.

GRANDMA PAUL'S SAND TARTS

Steps:

• Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
• Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
• With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
• Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.

PECAN SAND TARTS

Steps:

• Chop the pecans rather finely but don't pulverize into a powder. Set aside. Sift together the flour, cinnamon, baking powder, and salt and set aside.
• Combine the butter and both sugars in a large mixing bowl. Using a handheld electric mixer set at medium-high or creaming speed, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with rubber spatula.
• Add the vanilla extract and egg and beat 30 seconds longer.
• Remove the bowl from the mixer. Stir in the chopped pecans and mix well. Stir in the flour and mix only until blended.
• Gather the dough into a ball in the center of the bowl. Cover the bowl with plastic wrap and chill for 1 1/2 hours.
• When ready to bake, combine the grated chocolate and the granulated sugar and set aside.
• Preheat the oven to 375°F. Lightly butter a baking sheet.
• Dampen your fingertips with cold water. Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 2 1/2 inches long, patting into shape with your fingers.
• Place the bars on the baking sheet, about 2 inches apart.
• Set the pan of cookies in the center of the preheated oven on the middle shelf and bake the cookies for 8 minutes.
• Remove the pan from the oven and sprinkle the cookie tops with some of the chocolate-sugar mixture, using about 1 teaspoon per cookie. Return the cookies to the oven, reverse pan from front to back, and bake for 5 to 7 minutes longer, or until lightly browned and the topping is melted.
• Remove the cookies from the oven and set the pan on a wire rack. Let the cookies cool on the pan for 2 or 3 minutes, and then remove from the pan with a metal spatula and cool completely on the rack.
• Bake the remaining cookies, one pan at a time, in the same way.

NANCY B'S OLD FASHIONED SAND TARTS

Steps:

• Mix all ingredients well with hands.
• Shape into crescents.
• Bake in 325 degree oven for 22 minutes.
• Allow to cool completely.
• Place in plastic bag with sugar and shake well to coat.
• Enjoy!

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.

NANA'S SAND TARTS

Steps:

• Beat together butter and crisco, add powdered sugar, flour, salt, vanilla and nuts. Refrigerate dough overnight or 24-48hrs. Shape dough into crescents using iced tea spoon. Bake at 325 for 15mins. Cool, then roll in powdered sugar.

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.

GRANDMA NISSLEY'S SAND TARTS

Steps:

• Mix flour and sugar and rub in the butter. Then add the eggs. Leave stand a few hours in the refrigerator if possible. Roll thin, cut into shapes and brush tops of cookies with beaten egg and sprinkle with a few nuts or sugar, if desired. Bake 375-degrees for approx 4 minutes, or until done, depending on thickness.

SAND TARTS

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.

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 COOKIE

Steps:

• 1. Cream butter and 1/4 cup powdered sugar until light and fluffy. Add vanilla and water, then flour mixing well, add nuts. Roll into a ball, use about 1 tablespoon of dough. Space out about an inch a part on all sides. Bake on pan with parchment paper for 25 minutes at 325. After you remove it is better to roll cookies into the powdered sugar while still warm ~ these keep well for days ~ best to hind them...if you want them to last that long.

MORAVIAN SAND TARTS

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.).

DIPPED TOFFEE NUT SAND TARTS

Steps:

• Cream powdered sugar, butter and extract till fluffed.
• Mix in salt, flour, pecans, toffee.
• Make 1 inch balls shaped into crescents.
• Place 1 inch apart on ungreased cookie sheet.
• Bake at 325° for 15 to 20 minutes or until bottom of cookie is light brown.
• Cool completely.
• DIPPING: Microwave chocolate chips and shortening, about 1 minute.
• Stir until smooth texture.
• Dip half of cookie in the chocolate.
• Place on waxed paper until set.

SAND TARTS

Steps:

• 1. Cream butter and powdered sugar until mixed well.
• 2. Gradually mix in flour. Add vanilla and pecans and mix well.
• 3. Roll in 1/2 teaspoons size balls and place on ungreased cookie sheet. Bake at 300 degrees for 30 minutes.
• 4. Cool until slightly warm and roll in powdered sugar until covered well.