Dutch Sand Cookies Recipes

PA DUTCH CHRISTMAS COOKIES: SAND TARTS

Steps:

• 0. Start by creaming together the sugar and butter. Then, add eggs and vanilla or lemon extract and beat until fluffy. 1. Sift flour, and measure and add the salt and baking powder to the sifted flour. Add the combined dry ingredients to the sugar, butter and eggs, and stir until a medium-soft dough is formed. Chill for several hours in refrigerator. 2. Roll very thin and cut into fancy shapes. Brush tops with milk and sprinkle with cinnamon and sugar and chopped walnuts or pecans. Place 1" apart on greased cookie sheets, and bake at 350° for 8 to 10 minutes. 3. Cool on a cooling rack, then enjoy!

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 DOLLAR COOKIES

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.

DUTCH SAND COOKIES

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!

PENNSYLVANIA DUTCH SAND TARTS

Steps:

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1 1/2 cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.

DUTCH TREATS

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside. , For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices. , Bake at 325° for 20-25 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.

JAN HAGEL COOKIES: DUTCH BUTTERY SAND COOKIE WITH CINNAMON AND ALMOND

Steps:

• Make the dough
• Cut the cold butter into pieces.
• Add all the cookie dough ingredients to the food processor, and pulse until it resembles wet sand.
• Dump the contents out on a board, and with your hands shape it into a ball. You may have to put some pressure on it.
• Wrap the ball in cling film, and place it in the fridge for 45 Minutes
• Shape the dough and bake the cookies
• Preheat the oven to 160ºC (320F), in non convection mode.
• Roll the dough ball out until it's 3mm (⅛") on top of a sheet of parchment paper. The dough is a bit sticky, so frequently dust your rolling pin with flour, or put a light dusting of flour on the dough.
• Dust the top of the dough evenly with cinnamon. Make sure it's not too much.
• Cover the top with pearl sugar and almonds. You want to make sure it's evenly distributed, and there are no big gaps of cookie dough without toppings. Press the toppings down a little bit, to make sure they "stick" to the dough.
• Transfer the parchment paper with the cookie dough to a cookie sheet. If the dough feels really soft, you can refrigerate it for 30 minutes.
• Once the oven is preheated, bake the cookie on the middle rack for 20-25 minutes.
• Cutting and cooling the cookies
• When the cookie sheet comes out of the oven, cut the dough into rectangles or squares.
• Transfer to a rack to cool.