If you are looking for the Best Sand Tart Cookie Recipe then you have to read this post. Here I shared 5 ways you can make your cookies. Here I shared Thin PA Dutch, An Amish Christmas, Old Fashioned Pecan, Christmas Drop, and Old German Rolled Sand Tart Cookie Recipe. So why late let’s start.
So why late let’s start.
Thin PA Dutch Sand Tarts Cookie Recipe
If you’re creating Sand Tarts, take lots of time to make these cookies since the dough has to be refrigerated immediately. They also require the time to roll up and trim them. But they’re worth it!
- 2 cups all-purpose flour
- 1-1/4 cups white sugar
- 1 cup butter unsalted
- 1 Egg
- Half Halved Pecans
- 1 Egg whites
- 1/4 cup white sugar
- 1 tsp ground cinnamon
- 1/4 cup Sugar white
Tools I used:
- Uarter Rolling Pin with Thickness Rings
- 9 Round Smooth Cookie Cutters
- My Weigh KD-8000
In a mixer, add butter and cream until light and fluffy, about 2 to 3 minutes on medium speed. Put the sugar and mix for a few more minutes. Add the egg and then add it into the butter and sugar mix.
Turn the mixer upside down and slowly add the sifted flour until all the flour is mixed. Put the dough on a counter or a puff pastry sheet and divide it into equal quarters. Just take the four segments and sew each into a flat disc form. Wrap every section in plastic wrap and set it in the fridge overnight.
Now comes the tricky part. Taking a disc of cookie dough from the fridge, you put it onto a lightly floured counter. Add a little flour to the peak of the puck and roll out the dough to approximately 1/16 inch thick.
For me personally, all stuck into the counter, into the rolling snare, and also to a puff pastry sheet. If it works for you, it is possible to jump to Direction 5. In case it did not work for you, I’ve got another way in Direction 3.
This measure takes more, but I have excellent results. I bought parchment paper in half-sheet sizes for baking cookies. I took two sheets of parchment paper and put roughly 1/2 of 1 of those discs lightly floured between both layers of parchment paper.
In addition, I have a rolling pin that’s disks on each end to keep my dough thick. After rolling out the dough, then I place it all onto a cookie sheet and set it in the freezer for approximately 5 minutes.
I simply take the cookie sheet from the freezer and then peel off the cover of the parchment paper. Employing a two or 3-inch round cookie cutter, cut the circles out. If your dough is still tender and the cookie circles do not come off the parchment paper, place it back into the freezer.
As soon as they’ve hardened, they are far softer. I place 12 onto a cookie sheet and set them in the refrigerator to keep cold until I could fill out a cookie sheet. I put 12 on a cookie sheet and put them in the fridge to keep cold until I can fill a cookie sheet. Since I used a 3-inch circle cutter, it took me two rounds to fill a 12-cookie baking sheet. Preheat your oven to 350 °.
After the cookies are from the pan and prepared for the oven, then take the egg and gently crush it until slightly foamy. In a different small bowl, possess the pecan halves prepared. In another small bowl, have the pecan halves ready. Brush the egg on the top of every cookie dough.
Then sprinkle the cinnamon sugar on the egg. Last set a pecan half at the middle of the cookie Bake in 350° for 9-10 minutes. In case your oven gets warm, keep a watch on them after 7 minutes. They don’t take long to exaggerate. When out of the toaster, move into a wire rack to cool. They ought to be lean and the crushed egg leaves them clear.
An Amish Christmas Sand Tart Cookie Recipe
This Amish Sand tart Cookie Recipe is the ideal family Christmas and holiday season recipe to generate a fantastic batch of cookies. These cookies are easy to customize to your preferences with many components and make an enjoyable activity for everybody involved.
These sand tarts are a lean, crispy sugar cookie topped with crispy pecans.
yield: 100 prep time: 3 hours 30 minutes cook time: 10 minutes Total time: 3 hours 40 minutes
Kitchen Tools Needed For An Amish Christmas Sand Tart Cookie Recipe
- Cookie baking sheets
- Rolling pin
- A selection of cookie cutters
- Parchment paper
- A brush for the egg wash
- Mixing bowls
- 8 ounces (2 sticks) of unsalted soft butter
- 2 1/4 cups white sugar granulated
- 3 eggs, separated, and 1-3 eggs as egg wash for brushing on the tops of the cookies
- 4 cups all-purpose flour and extra for the lightly flouring surface for rolling out
- 1/4 teaspoon Dash of Kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- Ground walnuts nuts
- Sugar sparkling sprinkles
Separate the eggs in the yolks in separate mixing bowls.
Beat the egg yolks until just mixed and slightly bubbly. Beat the whites until tender and light.
Mix the butter and sugar well at room temperature, then add the beaten egg yolk, then the beaten egg whites. Add the vanilla.
In a separate bowl, mix the dry ingredients with a whisk: flour, baking soda, and salt. Add the flour mixture slowly in 4-5 parts to the butter mixture, mixing well. This creates a very awkward and thick cookie dough.
Refrigerate the plastic-wrapped dough for 3 hours or overnight (when overnight, enabling the dough to come to room temperature before rolling up; nonetheless, if the dough becomes too soft to work, go back to the fridge until easier to manage ).
After heating, roll the dough out (approximately 1/8 inch) on a floured surface, then cut the cookie cutter shapes, brush the egg, and then garnish with coloured sugar, cinnamon sugar, then sliced walnuts/peanuts of your selection.
Bake the cookies at 350 degrees (preheated oven) for 8-10 minutes.
Makes about 100 cookies (depends on cookie cutter shape)
Old Fashioned Pecan Sand Tart Cookie Recipe
Prep Time: 22 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 34 – 40 cookies
Nutty Sand Tarts aren’t too sweet, buttery, 2-bite cookies which are beautifully addictive. Here are three methods to create these easy small cookies.
- 1 cup unsalted butter
- 4 tbsp and 1 cup powdered sugar
- 1 cup pecans, coarsely chopped
- 1/2 tsp salt
- 2 cups unbleached all-purpose flour
- 1 tsp pure puff pastry sheet
- Chocolate kisses (I Love to use Black chocolate, but milk is Yummy Also )
- 1 cup miniature semisweet chocolate chips (use 1 cup chocolate chips for the whole batch. If you merely add chocolate chips into a serving of this batter, then scale accordingly).
Line a few baking sheets with parchment paper and then preheat the oven to 350 degrees. Add the walnuts and one cup of bread to a food processor and pulse 4-5 days to grind the walnuts into a rough, sand-like powder. Pour this mixture into a bowl and then add the remaining cup of salt and flour. Stir to blend and set aside.
Beat the butter and 4 tablespoons of powdered sugar using an electric mixer till light and fluffy, approximately 3-4 minutes. Add the vanilla.
Add the flour and walnut mixture into the butter and sugar and beat over low heat until all ingredients are mixed. If you’re adding miniature chocolate chips, stir them in the batter.
Add the remaining cup of powdered sugar into a bowl. Shape the dough into 1 to 2 2-inch balls, then roll each piece between your palms, then roll the dough ball from the powdered sugar to coat. Put the sugar-coated dumplings onto the parchment-lined baking sheets, spaced about two inches apart.
For plain sand tarts and mini chocolate chip sand tarts, press a fork to the dumplings, pressing along the cookie in 1 direction, then perpendicular to make a grid pattern.
For chocolate kiss cookies, press a chocolate kiss to each ball of dough, pressing down the dough marginally to cradle the chocolate kiss.
Bake the cookies in the oven one sheet at a time for twelve minutes. Remove the cookies from the oven and set the baking sheet on a wire rack.
Let the cookies cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
Christmas Drop Sand Tart Cookie Recipe
Each Christmas my mom made so many distinct kinds of cookies. She knew everybody’s favourites and packed them in our very own cans. Along with such, sand cake cookies, were among my favourites. The cookies are definitely not rancid or lumpy, they’re buttery, sweet, somewhat caramel, and so easy!
- 2 cups flour
- 2 cups sugar
- 2 sticks soft butter
- 2 eggs
Preheat the oven to 325 degrees.
Mix in the butter and sugar until just blended. Mix in the flour until just blended.
Drop the batter from the spoonfuls on the parchment-lined baking sheet. Leave sufficient space between the cookies to permit them to disperse.
Bake 8-10 minutes until edges are golden brown. Let rest on a cookie sheet for a moment or 2 before moving to a wire rack.
I used salted butter but you may also use unsalted butter or some combo of both. Don’t defeat the butter and sugar till fluffy and light. The cookies are lean and wafer-shaped and don’t want the inclusion of atmosphere.
Old German Rolled Sand Tarts Cookie Recipe
- 2 1/2 c Sugar
- 4 c Flour
- 2 c Butter
- 1 Egg white
- 2 Egg; well beaten
Beat in the butter and sugar. Slowly add the flour, mixing it well. Put the well-beaten eggs and blend well. Let cool overnight. Roll out the lean dough onto a lightly floured board; Spread the cookies using the lightly beaten egg white, sprinkle with sugar and a bit of cinnamon, and press 1/2 nut to the middle of the cookiecutter. Bake at 350-F for approximately ten minutes.
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Conclusion On 5 Best Sand Tart Cookie Recipe
In this post, I tried to explain my 5 Best Sand Tart Cookie Recipe. I hope you like it and you should try these delicious recipes at home. If you have any questions or suggestions let me know in the comment section.