GRANDMA PAUL'S SAND TARTS
Make and share this Grandma Paul's Sand Tarts recipe from Food.com.
Provided by soulcandybt
Categories Dessert
Time 55m
Yield 2 1/2 Dozen, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
- Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
- With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
- Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
Nutrition Facts : Calories 95.1, Fat 7.3, SaturatedFat 3.4, Cholesterol 13.6, Sodium 36.5, Carbohydrate 6.7, Fiber 0.5, Sugar 1.8, Protein 1
NANA'S CRESCENTS OR SAND TARTS
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.
DIPPED TOFFEE NUT SAND TARTS
Make and share this Dipped Toffee Nut Sand Tarts recipe from Food.com.
Provided by Young Living in Tex
Categories Dessert
Time 1h15m
Yield 60 tarts, 60 serving(s)
Number Of Ingredients 9
Steps:
- Cream powdered sugar, butter and extract till fluffed.
- Mix in salt, flour, pecans, toffee.
- Make 1 inch balls shaped into crescents.
- Place 1 inch apart on ungreased cookie sheet.
- Bake at 325° for 15 to 20 minutes or until bottom of cookie is light brown.
- Cool completely.
- DIPPING: Microwave chocolate chips and shortening, about 1 minute.
- Stir until smooth texture.
- Dip half of cookie in the chocolate.
- Place on waxed paper until set.
Nutrition Facts : Calories 66.9, Fat 5, SaturatedFat 2.4, Cholesterol 8.1, Sodium 31.7, Carbohydrate 5.3, Fiber 0.4, Sugar 1.8, Protein 0.7
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.
SHELLEY'S TOFFEE TARTS
This recipe is one of many in my DMIL's arsenal for Christmas baking, but I like them so much I make them year round! It's a great recipe for summer as you only need the oven to brown the tart shells. Enjoy!
Provided by Davalyn_rain
Categories Tarts
Time 50m
Yield 24 tarts
Number Of Ingredients 4
Steps:
- 1. Bake tart shells until brown.
- 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
- 3. Pour into shells & place a chocolate chip in the center of each tart.
- 4. Cool.
- Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
Nutrition Facts : Calories 239.1, Fat 15.4, SaturatedFat 9.1, Cholesterol 21.8, Sodium 93.3, Carbohydrate 26.9, Fiber 1.2, Sugar 25, Protein 1.6
TOFFEE DESSERT
A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!
Provided by thedailygourmet
Categories Desserts Chocolate Dessert Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
- In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
- In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
- Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 55.5 g, Cholesterol 25.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 16.9 g, Sodium 617.3 mg, Sugar 39 g
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
WALNUT TOFFEE TART
I usually serve this scrumptious tart on Christmas and New Year's Day. It really showcases walnuts and is so impressive to serve. -Patricia Green, Yuba City, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 529 calories, Fat 36g fat (16g saturated fat), Cholesterol 96mg cholesterol, Sodium 153mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
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.
AWARD-WINNING MAPLE-NUT-TOFFEE TART
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
- Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
- Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
- Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
- Remove shell from the oven, leaving oven on, and fill with batter.
- Return tart to the oven and bake until golden brown, 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack, about 30 minutes.
- Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 43 g, Cholesterol 76.2 mg, Fat 28.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 176.2 mg, Sugar 24.3 g
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
NUT TARTS
Make and share this Nut Tarts recipe from Food.com.
Provided by MommaZinga
Categories Tarts
Time 1h
Yield 48 tarts, 15 serving(s)
Number Of Ingredients 7
Steps:
- Make shells by mixing the butter, cream cheese and flour until dough is formed. (You can either mix by hand or use a food processer). Roll dough into balls, approximately 1", and press into ungreased mini muffin tins. Be sure to bring dough up sides of each muffin cup or filling will stick to pan.
- Make filling by mixing the eggs, brown sugar, vanilla, and walnuts. Place 1 Tbs. of filling into each muffin cup.
- Bake at 375F for 30 minutes or until golden brown.
- Cool in pan 10 minutes, then remove tarts and cool completely on wire rack. Dust with powered sugar before serving.
Nutrition Facts : Calories 420.1, Fat 25.9, SaturatedFat 11.7, Cholesterol 74, Sodium 175, Carbohydrate 43.8, Fiber 1.2, Sugar 29.4, Protein 5.4
SAND TARTS
my grandmother use to make these all the time I looked but couldnt find the exact recipe on here so I thought I would post it.* update just made these today,,, and I used about 4 1/2 cups of flour, baked at 350 for about 9 min,,,( they are perfect when they just start to brown,,, )(also the thinner the crunchier they are yummm. ) you get about 50 plus cookies depending on how thin and how big your cookie cutters are. just like I remember them,,, but they were surprisingly easy to make.
Provided by jamiej
Categories Dessert
Time 2h10m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- mix together, you will be rolling out the dough, so not too wet and not to dry.
- once dough comes together, roll into ball cover tightly, and refrigerate for 1-2 hours.
- when ready to roll out take a portion, leaving the rest refrigerated until to ready to use.
- roll out thin, use fav. cookie cutters to cut shape out place on cookie pan bake at
- 350-375 for 10 minute.
Nutrition Facts : Calories 90, Fat 4, SaturatedFat 2.4, Cholesterol 22.4, Sodium 30.4, Carbohydrate 12.8, Fiber 0.1, Sugar 9, Protein 0.9
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