WEBDirections. Preheat oven to 270 °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.
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WEBInstructions. Mix sugar and butter. Add eggs & flour. Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll). On a floured surface, roll out a softball-size piece of dough with a rolling pin until very thin (thickness of CD or …
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WEB1/2 cup sugar + 2 cups sugar. 1 cup shortening. 1 extra-large egg + 1 egg yolk (or 2 large eggs + 1 egg yolk) 3 cups flour. 1/2 teaspoon salt. 1 egg white. whole almonds or raisins (I used almonds.) Preheat oven to 350° F. Put cinnamon and 1/2 cup sugar in a small bowl; stir to combine, then set aside. Cream the shortening; beat in the 2 cups
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WEBMix room temperature butter and sugar thoroughly, and add beaten egg yolks, then beaten egg whites. Add vanilla. In a separate bowl, blend the dry ingredients with a whisk: flour, baking soda, and salt. Add the flour mixture gradually in 4 …
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WEBPre-heat the oven to 325°F. To roll out your cookies, place each dough disk between two sheets of wax paper or parchment, then roll with a rolling pin until about ⅛″ thick. Start in the center and roll out to the edges in all directions. Place the rolled dough in the paper back in the refrigerator for 10 minutes.
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WEBDirections. 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.
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WEBPreheat oven to 350ºF. Using a stand mixer with a paddle attachment, mix together butter and ½ cup powdered sugar until light and fluffy. Mix in ground pecans, flour, vanilla and salt until just combined. Scoop up a tablespoon size amount of dough and roll into small balls, or shape into crescents.
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WEBMy Grandma’s Sand Tart Cookies. Cream: 2 cups sugar 1 1/2 cups butter. Beat in 2 eggs. Add: 4 cups flour 1 tsp. baking powder. Chill 2 hours. Roll out and cut with cookie cutters. Place on baking sheet. Brush with unbeaten egg white and decorate with colored sugars and sprinkles. Bake at 350 degrees for 8-10 minutes.
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WEB1 c. pecans, finely chopped. Directions. 1. Preheat oven to 275°F. 2. In large bowl, with mixer on medium speed, beat butter, vanilla, and 1/2 cup sugar until smooth, occasionally scraping bowl
WEBSteps to Make It. Heat the oven to 400 F. Line baking sheets with parchment paper or grease lightly. In a saucepan, melt the butter; cook until lightly browned. Remove from the heat and stir until cooled. Add remaining ingredients to the browned butter and mix well. Cover and refrigerate until the dough is thoroughly chilled.
WEBFor a more traditional sand tart, press almond slices or a pecan half into the cookie before baking. Brush the tops with an egg wash (one egg white, lightly beaten) and sprinkle with cinnamon sugar. Cookie dough will keep in the refrigerator for 1 week or in the freezer for up to a month. Thaw slightly before slicing.
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WEBINSTRUCTIONS. Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie.
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WEBLine a couple of baking sheets with parchment paper and preheat the oven to 350 degrees F (176 degrees C). Add the pecans and 1 cup (120g) of the flour to a food processor and pulse 4 or 5 times to grind the pecans into a coarse powder, the consistency of sand. Dump this mixture into a bowl and add the remaining 1 cup (120g) of flour and salt.
WEBCream 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
WEBChunky M&M Cookies. Amish Pumpkin cookies with caramel frosting. Ingredients needed for these Amish sand tarts: Butter, almond extract, sugar, baking powder, vanilla extract, salt, flour and eggs. Step 1: Cream the butter and sugar well, then add eggs and whisk until smooth. Add vanilla and almond extract and then stir to combine.
WEBdirections. 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.
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