GRANDMOM'S SAND TARTS
My Grandmother didn't have much money. She was widowed young and she had seven children, so at Christmas she would make these cookies and give each family a box. These cookies are a very fond memory for me. I now make them for my Grandchildren.
Provided by Patty Alderman
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h30m
Yield 72
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 17.1 g, Cholesterol 40 mg, Fat 11.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 6.7 g, Sodium 78.6 mg, Sugar 5.7 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.
SAND TARTS
I received this recipe from my ExMIL many years ago. This is a Christmas "must" around my house. The best part is that they do not require any special ingredients. Most everyone has the ingredients for these in the pantry and fridge.
Provided by Jellyqueen
Categories Dessert
Time 40m
Yield 4 dozen cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1188.9, Fat 76.1, SaturatedFat 31.8, Cholesterol 122, Sodium 1121.5, Carbohydrate 122.1, Fiber 5.6, Sugar 70.6, Protein 10.4
SANDTORTCHEN (SAND TARTS)
Make and share this Sandtortchen (Sand Tarts) recipe from Food.com.
Provided by tweetyfan
Categories Dessert
Yield 24 serving(s)
Number Of Ingredients 8
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.
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