SAND BISCUITS RECIPES

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DUTCH SAND COOKIES RECIPE - FOOD.COM



Dutch Sand Cookies Recipe - Food.com image

Every year before Christmas, my mom and I bake a tin of cookies for each of her sibling's families, our family friends, etc. We use my great-great grandmother's recipes; before she died, she asked my mother to carry on her Christmas cookie-baking tradition. This is one of the cookies we make every year, and one of my favorites. It requires very few ingredients which almost everyone keeps on hand. They turn out crispy and sort of a mix between a shortbread and spritz. Butter may be used instead of margarine. Cook time does not include the time these cookies need to chill. Servings and Yield are a guess; both depend on how you cut them.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1-2 rolls of cookies, 30-40 serving(s)

Number Of Ingredients 5

24 tablespoons margarine, softened
1 1/2 cups sugar
2 3/4 cups flour
2 teaspoons vanilla
1 teaspoon baking soda

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!

Nutrition Facts : Calories 162.3, FatContent 9.2, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 148.6, CarbohydrateContent 18.9, FiberContent 0.3, SugarContent 10.1, ProteinContent 1.3

SUGAR SAND COOKIES RECIPE | MYRECIPES



Sugar Sand Cookies Recipe | MyRecipes image

Provided by Jan Moon

Total Time 4 hours 23 minutes

Prep Time 13 minutes

Yield Makes about 5 dozen

Number Of Ingredients 6

1 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
4 cups self-rising flour
Colored sanding sugar or turbinado sugar

Steps:

  • Beat butter and sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, 1 at a time, beating until smooth, stopping to scrape down sides as needed. Stir in vanilla. Gradually add flour to butter mixture, beating well at low speed until blended.
  • Sprinkle sugar on wax paper. Shape dough into 2 (6 1/2-inch) logs on sugar; roll logs in sugar. Wrap each log in wax paper, and chill 4 hours. (Freeze dough in zip-top plastic freezer bags up to 1 month, if desired. Thaw 10 minutes before slicing.)
  • Cut each log into 28 slices, and place 1 inch apart on lightly greased or parchment paper-lined baking sheets.
  • Bake, in batches, at 350° for 10 to 12 minutes or until edges are golden. Let cool on pans 2 minutes. Transfer cookies to wire racks, and let cool completely.
  • Ginger Sand Dollar: Stir 1/2 cup crystallized candied ginger, finely chopped, into batter. Cut logs into slices, sprinkle each with sugar, and arrange 5 slivered almonds in a star design to resemble sand dollars. Slice and bake as directed. Makes about 5 dozen.
  • Nantucket Cranberry-White Chocolate Cookies: Stir 1 cup dried cranberries and 1 cup white chocolate morsels into batter. Slice and bake as directed. Drizzle 6 ounces white chocolate, melted, over cooled cookies; sprinkle with nonpareils. Let stand until chocolate is firm. Makes about 5 dozen.

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