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Sand Tarts
Nb persons: 0
Yield: 4 dozen
Preparation time:
Total time:
Source: Family
1 lb | butter |
6 Tablespoons | sugar |
2t | vanilla extract |
4.5 cups | flour |
1 cup | jam, apricot, orange marmelade, raspberry, pineapple |
1. Put the butter (cold, but closer to room temperature is best) into the mixer with the sugar and vanilla extract. Beat with mixer (triangular paddle if using a KitchenAid). Cream the butter. Depending on how soft the butter is, it could take 5-15 minutes to cream. Crank the mixer up to a fast speed. Make sure to scrape the sides of the mixing bowl a few times to make sure all the butter is creamed evenly. The butter will look whipped (almost white colored). The sugar will be mostly dissolved into the butter.
2. Mix in flour. Start to incorporate in the flour one cup at a time. Once all the flour is incorporated, it will start to look "sandy", like pie crust. Put the dough ball between two cutting boards and press it down make a sheet of dough about an inch thick.
3. Chill the dough for at least an hour to firm up.
4. Form the cookies. I cut the sheet of dough into squares a little smaller than a square inch. Take a square and roll it in your hands to make a ball. Then using your finger press a well into the ball. You want the well to be deep to hold as much jam as possible, but if its too deep, the cookie will crack on the sides or the bottom. Also, if the dough is really sticky in your hands, the dough is too warm. If its too firm and you can't make a well without cracking the cookie, its too cold. It's a balancing act...
5. Fill the cookies with jam; it's easier to pipe it in using a pastry bag with small tip or, if in a pinch, use a zip lock with a small hole cut in the corner. Use high-quality jams without big chunks, or process the chunky jams into finer puree. Don't use jellies because they tend to boil up quickly and overflow the cookie. Types that have worked for me: Raspberry, Four Fruits, Marmalade, Lemon, Strawberry (no chunks) and Nutella.
6. If the cookies have been sitting out too long, chill the cookies for 5-10 minutes so they will hold their shapes in the oven.
7. Bake the cookies. 10-15 minutes at 400 degrees. They can go straight from the fridge into the oven. Keep an eye on them, because they burn easily.
8. Roll in sugar. Once they are out of the oven, roll them in granulated sugar while they are still a little warm. Enjoy!
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