SAND TARTS RECIPE | ALLRECIPES
Buttery cookies coated with powdered sugar.
Provided by Robin J.
Categories Butter Cookies
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
- Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
- Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.
- Sift 1/4 cup confectioners' sugar into a bowl. Transfer cookies to confectioners' sugar while still warm and roll gently to coat. Immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing). Let stand 5 minutes in the bag. Transfer to rack and cool.
Nutrition Facts : Calories 153.4 calories, CarbohydrateContent 12.5 g, CholesterolContent 20.3 mg, FatContent 11 g, FiberContent 0.6 g, ProteinContent 1.9 g, SaturatedFatContent 5.2 g, SodiumContent 1.4 mg, SugarContent 4 g
SAND TARTS RECIPE | MARTHA STEWART
The basis for this recipe is the simple sugar cookie, enhanced with almonds and a hint of lemon. Once they are baked, the cookies resemble a sand dollar.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until fluffy. Gradually add sugar, and beat until light-colored.
- Beat in egg, egg yolk, vanilla, and lemon zest. Sift flour with salt, and add to butter mixture. Mix on low speed just until dough comes together. Wrap and chill for several hours.
- Preheat oven to 400 degrees. Whisk egg white and the water in a small bowl. Set aside. Roll out dough to 1/8 inch thickness. Cut with a 3-inch round cutter, and place on ungreased baking sheet. Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon sugar. Bake until golden brown, 8 to 10 minutes, rotating halfway through. Remove from oven; allow to cool.
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From thehappyfoodie.co.uk
Total Time 6 minutes
Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.
Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)
Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.
Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.
In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.
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SIX-MINUTE BAILEYS CHEESECAKE | CHRISTMAS DESSERT RECIPE
From thehappyfoodie.co.uk
Total Time 6 minutes
Prep: Grease and line a 20cm-round cake tin (springform is best – the ones with cliptogether sides that come away from the base) with greaseproof paper. You’ll also need a rolling pin, an electric whisk, if you have one, and a potato peeler or grater for curling the chocolate.
Put the biscuits in a large bowl and bash them with the end of a rolling pin until they turn to crumbs – a few larger chunks are fine. (You can also do this in a food processor, or place in a ziplock bag before bashing to prevent mess.)
Add the melted butter and stir until the mixture has the consistency of wet sand. Tip this into the base of the tin and press it down, then chill in the freezer.
Put the cream cheese in a bowl and lightly whip it until it’s smooth. Sieve in the icing sugar, add the Baileys and stir until combined.
In a separate bowl, whip the cream to soft peaks using the electric whisk. Fold this into the cream cheese mixture, then mix in the 90g chopped chocolate.
Scrape the cheesecake topping on to the chilled biscuit base. Using a potato peeler or a grater, grate shards of the remaining dark chocolate over the top of the cheesecake, before transferring it to the freezer to chill for at least 2 hours.
Serve frozen (or slightly defrosted if you prefer), topped with more whipped cream and a shot of Baileys on the side. To get the cheesecake out of the tin, run a sharp knife, dipped in boiling water, around the inside edge before unclipping the sides.
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