Best 5 Old Dutch Sand Tarts Recipes

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.

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.

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 TART COOKIE RECIPE, PA DUTCH COOKIES

Steps:

• Cream butter, add sugar and beat until fluffy.
• Add eggs and vanilla. Mix well.
• Combine dry ingredients and add to butter mixture. Mix until combined.
• Wrap the dough into parchment paper and chill in the refrigerator for at least two hours.
• Preheat the oven to 350°.
• Spread the chilled dough onto a floured countertop. Roll it out to about 1/8" thick (adding flour as needed to keep the cookies from sticking).
• Using cookie cutters, cut them into shapes and carefully transfer the cookies to greased or parchment-lined baking sheets.
• Brush each cookie top with well-beaten egg wash.
• Sprinkle the tops of the cookies with cinnamon/sugar mixture and place a pecan or walnut halve on top, or sprinkle with chopped nuts. Or if you prefer, sprinkle the tops with Christmas sprinkles.
• Bake for 8 - 10 minutes. Let them rest for about a minute then transfer the cookies to a wire rack to cool.

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.).