Time 50m Yield 16 to 20 dozen Number Of Ingredients 5 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.
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.
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.
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.
Yield Makes 2 dozen Number Of Ingredients 12 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.
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.
More about “sandtortchen sand tarts recipes”
Time 25m Yield 5 dozen Number Of Ingredients 6 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.
