SAND TARTS
Buttery cookies coated with powdered sugar.
Provided by Robin J.
Categories Desserts Cookies Butter Cookie Recipes
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.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 12.5 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 1.4 mg, Sugar 4 g
SAND ART COOKIES
A friend of mine received this recipe and a jar containing all of the dry ingredients as a gift, and we made it together. It was a great gift - delicious and easy to make with the mix. So if you want to use this as a mix, just put all of the ingredients except for the butter and egg in layers in a jar and give it with the recipe. Otherwise, you can just enjoy them at home.
Provided by Starrynews
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Melt butter and stir in egg.
- Add dry ingredients and mix well.
- Form 1" balls and place 2" apart on greased cookie sheets.
- Bake at 350F for 10-12 minutes.
Nutrition Facts : Calories 140.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 18.5, Sodium 101.8, Carbohydrate 20.6, Fiber 0.7, Sugar 13.4, Protein 1.6
CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h29m
Yield 12 sandwich cookies
Number Of Ingredients 16
Steps:
- Cookies: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
- Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
- Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
SAND TART COOKIES
Make and share this Sand Tart Cookies recipe from Food.com.
Provided by Marian in PA
Categories Dessert
Time 38m
Yield 36-48 cookies
Number Of Ingredients 5
Steps:
- Mix the eggs, butter, and sugar.
- Gradually add the flour.
- Form several balls and refrigerate.
- Roll out the dough.
- Cut out cookies.
- Decorate with sugar.
- Bake 350 degrees for about 8 minutes (depends on how thin you roll out your dough and how well done you like your cookies).
Nutrition Facts : Calories 145.7, Fat 5.7, SaturatedFat 3.4, Cholesterol 31.2, Sodium 42.5, Carbohydrate 21.9, Fiber 0.4, Sugar 11.2, Protein 2
SALTY OATMEAL CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
- In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
CHOCOLATE C'OAT'CONUT SANDWICH COOKIES
You put the oat in the cOATconut and eat 'em all up...
Provided by Becel
Categories Sandwich Cookies
Time 40m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Combine flax meal and water. Let stand 10 minutes.
- Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
- Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
- Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
- Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
- Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
- Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.
Nutrition Facts : Calories 253 calories, Carbohydrate 46.6 g, Fat 8.8 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 55.9 mg, Sugar 31.2 g
SAND DOLLAR COOKIES
Before the military relocated our family, my children had never lived near the ocean. I came up with this special treat with a beach theme-it made our move even more fun!-Michelle Duncan of Callaway, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in extract. Combine the flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between waxed paper to 1/8-in. thickness. Cut with a 3-1/2-in. round cookie cutter dipped in flour. Using a floured spatula, place 1 in. apart on ungreased baking sheets. Brush with egg. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar. , Bake 12-16 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 240 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 227mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE MALT SANDWICH COOKIES
Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20 sandwiches
Number Of Ingredients 16
Steps:
- Make cookies: Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper; set aside. Sift flour, cocoa powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
- Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment; cream until pale and fluffy. Mix in egg and vanilla. Mix in creme fraiche. Mix in 3 tablespoons hot water. On low speed, mix in flour mixture.
- Drop dough onto lined sheets with a 1/2-ounce-capacity ice-cream scoop, about 3 1/2 inches apart (or use a tablespoon; gently shape dough into balls). Bake until tops flatten and cookies are just firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
- Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let cool until just warm.
- Put malt powder and cream cheese in a clean mixing bowl; return to mixer. Mix on medium until completely smooth. Gradually mix in half-and-half, then mix in melted chocolate and the vanilla. Refrigerate until thick, about 30 minutes.
- Return bowl to mixer; mix on high speed until fluffy, about 3 minutes.
- Assemble cookies: Spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of a second cookie onto filling. Repeat.
DUTCH SAND COOKIES
Every year before Christmas, my mom and I bake a tin of cookies for each of her sibling's families, our family friends, etc. We use my great-great grandmother's recipes; before she died, she asked my mother to carry on her Christmas cookie-baking tradition. This is one of the cookies we make every year, and one of my favorites. It requires very few ingredients which almost everyone keeps on hand. They turn out crispy and sort of a mix between a shortbread and spritz. Butter may be used instead of margarine. Cook time does not include the time these cookies need to chill. Servings and Yield are a guess; both depend on how you cut them.
Provided by hannahactually
Categories Dessert
Time 30m
Yield 1-2 rolls of cookies, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, add sugar to softened (not melted) margarine.
- Sift baking soda and flour together into a medium bowl.
- Add the flour-baking soda mixture to the margarine and sugar in the large bowl.
- Add vanilla.
- Wrap the dough in foil or wax paper, forming a snake-like roll.
- Chill overnight.
- Cut into slices.
- Place slices on greased baking sheet.
- Bake cookies at 350 degrees in oven for about 10 to 12 minutes, or until they turn a light tan color.
- Remove cookies from oven.
- Cool them on wire racks.
- Enjoy!
Nutrition Facts : Calories 162.3, Fat 9.2, SaturatedFat 1.6, Sodium 148.6, Carbohydrate 18.9, Fiber 0.3, Sugar 10.1, Protein 1.3
SAND COOKIES
This was my husband's grandmother's recipe. I was told to keep this in the family, so don't tell, OK? These cookies are melt-in-your mouth. My husband eats these by the batch. They make 4 dozen, which sustains him for 2 days...
Provided by kraizeemom
Categories Drop Cookies
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees.
- Beat margarine and sugar for 5 minutes.
- Dissolve soda in vinegar.
- Add to butter mixture.
- Add vanilla.
- Beat in flour.
- Add in chocolate chips.
- Drop by teaspoonfuls on ungreased cookie sheets.
- Bake for 28-30 minutes.
Nutrition Facts : Calories 77.4, Fat 4.9, SaturatedFat 1.3, Sodium 77.7, Carbohydrate 8.4, Fiber 0.3, Sugar 5.1, Protein 0.6
SAND TARTS
Categories Cookies Dessert Bake Christmas Kid-Friendly Winter Cinnamon Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 dozen cookies
Number Of Ingredients 7
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.
SAND DOLLAR COOKIES
For variations on these cookies, try adding lemon zest, dipping them in chocolate, or sandwiching two of them together with jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 15 cookies
Number Of Ingredients 9
Steps:
- Cut two pieces of parchment or waxed paper into 12-by-20-inch rectangles. Set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, mix together butter, confectioners' sugar, and 1 1/2 tablespoons granulated sugar on medium-low speed. Add vanilla extract; mix until just combined.
- In a medium bowl, whisk together salt and flour. With mixer on low speed, gradually add the flour mixture to the butter mixture. Mix dough, scraping down sides of bowl once or twice, until just combined.
- Transfer dough to center of one of the reserved pieces of parchment paper. Place second piece of reserved parchment paper directly over dough. Shape dough into a round. On a flat surface, roll dough to 1/8-inch thickness. Chill until firm on a baking sheet, about 1 hour.
- Heat oven to 325 degrees. In a small bowl, whisk egg together with 1 teaspoon cold water. Set aside. Line two baking pans with Silpats. Set aside.
- Remove chilled dough from refrigerator, and place on a flat surface. Remove parchment paper from surface of dough, and reserve. Using a 3 1/2-inch round cutter, cut out dough rounds, and transfer to prepared baking pans; space rounds about 2 inches apart. Lightly brush cookies with egg wash, and decorate with three sliced almonds.
- In a small bowl, combine remaining 2 tablespoons sugar with cinnamon. Sprinkle over cookies.
- Bake until light golden brown, 15 to 20 minutes. Transfer cookies to a wire rack to cool.
- Reroll remaining dough between reserved parchment to 1/8-inch thickness, and chill until firm, about 1 hour. Repeat steps 5, 6, and 7 with chilled dough.
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
SARAH BERNHARDT COOKIES
Sarah Bernhardt cookies are as multilayered as their namesake, the famed French actress who once starred in the title role of "Hamlet." An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 11
Steps:
- Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
- Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
- Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
- Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
- Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
- Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
- Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
- Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.
SANDBAKKELSE (SAND TARTS)
Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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