Sand Tarts Cookie Recipes

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.

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.

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).

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.

Steps:

• Preheat oven to 350 degrees.
• Cream together brown sugar and butter. Slowly add beaten eggs until fully incorporated. Slowly add in flour. Separate dough into four sections and store each section in wax/parchment paper and refrigerate overnight.
• With a rolling pin, roll each section to one-eighth inch on a well-floured board. Hint: Keep the dough as cold as possible.
• Using a one-and-a-half inch circle cutter, cut cookies and place on a parchment-lined cookie sheet about one inch apart. Brush each cookie with beaten egg wash. Sprinkle each cookie lightly with cinnamon and place one piece of walnut on top.
• Bake at 350 degrees for eight minutes. The cookies will be slightly browned on the bottom when done. Place on a cookie rack to cool. Makes 16 dozen.