Brush lightly on top of cookies with mixture of egg yolk
t into crescent. Place the cookies 1-inch apart on the
Cream margarine.
Mix flour and confectioners sugar; add to margarine and mix well.
Add nuts and vanilla; mix well.
Pinch off dough and make into very small balls.
Bake at 325\u00b0 for about 15 to 20 minutes.
Take out as soon as they turn slightly brown. As soon as they come out of the oven, put them in a brown bag with about 2 cups sifted confectioners sugar.
Shake bag.
Take sand tarts out of bag; arrange on platter.
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.
Cream butter and sugar; add remaining ingredients.
Chill! Press pieces of dough quite thin into small fancy forms or tiny muffin pans.
Bake at 350\u00b0 for 12 to 15 minutes.
Remove gently. Serve as cookies or fill with fruit and whipped cream.
Makes 6 dozen.
Recipe originally from Norway.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
sugar into a bowl. Transfer cookies to confectioners' sugar while still
lass dipped in flour. Place cookies on a cookie sheet and
Crumble cookies (dirt or sand) in food processor.
Cream together cream cheese and sugar.
Add pudding mix and milk.
Mix until firm.
Fold in Cool Whip.
Layer cookie crumbs and mixture in clean sand buckets, starting with cookies, ending with cookies.
Add sugar and eggs to melted butter, then add flour and baking soda.
Let stand until firm, then drop by 1/4 teaspoon.
Beat eggs and brush on top of cookies; add nuts to top of cookies.
Bake at 350\u00b0 for 10 minutes.
Beat the first 5 ingredients together until smooth and creamy, about 3 minutes with the electric mixer.
Stir in the flour slowly.
When a stiff dough forms, shape into 4 balls.
Roll each one onto waxed paper.
Chill dough a minimum of 2 hours.
Roll dough thin on floured cloth or board.
Cut desired shapes, using cutters dipped in flour.
You may decorate cookies before baking with sprinkles or nuts or both.
Bake at 400\u00b0 for 5 to 7 minutes.
Beat egg whites and add last to butter, sugar and flour.
Drop onto cookie sheet.
Grease pan one time.
Flour pan each time before baking cookies.
Bake at 375\u00b0.
Makes 90 to 100 cookies.
Cream Parkay until light and fluffy (I melt Parkay until soft). Sift together and stir in flour, powdered sugar and baking powder. Add pecans and vanilla.
Sift and set aside powdered sugar.
With fingers, shape into crescents and place on ungreased baking sheet. Bake at 350\u00b0 for 10 to 12 minutes or until delicately brown. Sprinkle powdered sugar on wax paper; put cookies on wax paper. Sift powdered sugar on top of warm cookies.
ou favorite yellow cake batter recipe or a box mix and
Cream butter and sugar.
Sift flour, baking powder and salt. Gradually add flour mixture to creamed butter.
Add vanilla and nuts.
Drop in 1-inch balls on a greased cookie sheet and then mash slightly flat.
Bake at 375\u00b0 until brown.
If desired, roll in powdered sugar.
Makes 5 dozen cookies.
Mix flour, baking powder and sugar.
Rub in butter with a pastry blender.
Mix in beaten eggs and mix with your hands until blended.
Roll into the size of cookies you desire.
Wrap in wax paper and put in refrigerator overnight.
Next morning, slice thin and bake 10 minutes at 350\u00b0.
Cream oleo.
Sift together the flour, 1/4 cup powdered sugar and baking powder.
Add gradually to creamed mixture.
Stir in pecans and vanilla.
With fingers, shape into crescents and place on ungreased baking sheet.
Bake in a 350\u00b0 oven for 10 to 12 minutes, or until brown.
While still hot, roll in powdered sugar. Makes 3 to 4 dozen, depending on size.
Cream butter and extract together.
Add sugar gradually, creaming until fluffy.
Add eggs one at a time, beating well after each addition.
Sift flour and baking soda together.
Add in fourths to creamed mixture, mixing until blended.
Chill dough overnight using a small amount of dough at a time; roll out dough 1/8-inch thick.
Cut into 2-inch rounds and press pecan piece onto center.
Place on cookie sheets.
Bake at 350\u00b0 for 10 to 12 minutes.
Makes 7 1/2 dozen cookies.
Mix together cinnamon and 4 tablespoons sugar.
Cream butter; add 1 c. sugar and egg.
Mix dry ingredients and add to mixture. Chill a
few hours.
Roll very thin.
Cut with cookie cutters. Put on cookie sheet.
Brush with water; sprinkle with cinnamon/sugar mixture.
Press a piece of walnut in center.
Bake in 350\u00b0 oven for 7 to 8 minutes until light brown.
Makes about 48 cookies.
Make a double recipe.
Cream butter and sugar and then add egg.
Stir in flour and baking powder.
When all mixed, take a large handful out of bowl.
Press together into a long roll, about 2-inches in diameter.
Wrap in wax paper and place in refrigerator until well chilled and firm.