Best Sand Cookies Recipes

SAND DOLLAR COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in extract. Combine the flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between waxed paper to 1/8-in. thickness. Cut with a 3-1/2-in. round cookie cutter dipped in flour. Using a floured spatula, place 1 in. apart on ungreased baking sheets. Brush with egg. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar. , Bake 12-16 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks.

SAND DOLLAR COOKIES

Steps:

• Cut two pieces of parchment or waxed paper into 12-by-20-inch rectangles. Set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, mix together butter, confectioners' sugar, and 1 1/2 tablespoons granulated sugar on medium-low speed. Add vanilla extract; mix until just combined.
• In a medium bowl, whisk together salt and flour. With mixer on low speed, gradually add the flour mixture to the butter mixture. Mix dough, scraping down sides of bowl once or twice, until just combined.
• Transfer dough to center of one of the reserved pieces of parchment paper. Place second piece of reserved parchment paper directly over dough. Shape dough into a round. On a flat surface, roll dough to 1/8-inch thickness. Chill until firm on a baking sheet, about 1 hour.
• Heat oven to 325 degrees. In a small bowl, whisk egg together with 1 teaspoon cold water. Set aside. Line two baking pans with Silpats. Set aside.
• Remove chilled dough from refrigerator, and place on a flat surface. Remove parchment paper from surface of dough, and reserve. Using a 3 1/2-inch round cutter, cut out dough rounds, and transfer to prepared baking pans; space rounds about 2 inches apart. Lightly brush cookies with egg wash, and decorate with three sliced almonds.
• In a small bowl, combine remaining 2 tablespoons sugar with cinnamon. Sprinkle over cookies.
• Bake until light golden brown, 15 to 20 minutes. Transfer cookies to a wire rack to cool.
• Reroll remaining dough between reserved parchment to 1/8-inch thickness, and chill until firm, about 1 hour. Repeat steps 5, 6, and 7 with chilled dough.

SAND COOKIES

Steps:

• Preheat oven to 275 degrees.
• Beat margarine and sugar for 5 minutes.
• Dissolve soda in vinegar.
• Add to butter mixture.
• Add vanilla.
• Beat in flour.
• Add in chocolate chips.
• Drop by teaspoonfuls on ungreased cookie sheets.
• Bake for 28-30 minutes.

DUTCH SAND COOKIES

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!

GERMAN SAND COOKIES - HEIDESAND

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.

NICKY'S SAND TART COOKIES

Steps:

• 1. Beat butter until soft and gradually add the sugar until all is creamy.
• 2. Then beat in one at a time, the egg, the egg yolk, the vanilla and the lemon zest.
• 3. Sift flour and salt (if necessary) together and gradually add into the butter mixture until the ingredients are well blended.
• 4. Chill the dough for several hours.
• 5. When chilled, roll the dough until it is very thin. Cut it into inch and a half rounds or any desired shape and place on greased cookie sheet or parchment paper.
• 6. Brush tops with egg white.
• 7. Sprinkle them generously with sugar, and garnish them with the blanched split almonds.
• 8. Bake them at 350F for about 5 minutes or until the edges begin to turn slightly brown. Remove from heat immediately as they can burn quickly.
• 9. HINT: I am not an accomplished baker, and usually would tear the thinly rolled dough getting the cookies to the parchment paper. I found that I could roll the dough out on the parchment, then transfer whole thing to my cookie sheet, cut my cookies out in neat rows and remove the excess dough from around them, then egg, sprinkle, garnish, and bake.

SAND TART COOKIES

Steps:

• Mix the eggs, butter, and sugar.
• Gradually add the flour.
• Form several balls and refrigerate.
• Roll out the dough.
• Cut out cookies.
• Decorate with sugar.
• Bake 350 degrees for about 8 minutes (depends on how thin you roll out your dough and how well done you like your cookies).

DOUBLE CHOCOLATE SAND COOKIES IN A JAR

Steps:

• In a 1 quart or 1 liter jar, layer the ingredients inthe order given.
• Lightly pack down the jar after each addition.
• Attach a card with the following instructions: 2 Preheat oven to 350 degrees F (175 degrees C).
• Grease a cookie sheet.
• Empty the entire contents of the jar into a medium bowl.
• Add 1 large egg and 1/4 cup of margarine melted; mix well.
• Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven.
• Makes about 2 dozen cookies.

SAND DOLLAR COOKIES

Steps:

• 1. Cut two pieces of parchment or waxed paper into 12-by-20-inch rectangles. Set aside. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, mix together butter, confectioners' sugar, and 1 1/2 tablespoons granulated sugar on medium-low speed. Add vanilla extract; mix until just combined. In a medium bowl, whisk together salt and flour. With mixer on low speed, gradually add the flour mixture to the butter mixture. Mix dough, scraping down sides of bowl once or twice, until just combined. 2. Transfer dough to center of one of the reserved pieces of parchment paper. Place second piece of reserved parchment paper directly over dough. Shape dough into a round. On a flat surface, roll dough to 1/8-inch thickness. Chill until firm on a baking sheet, about 1 hour. 3. Heat oven to 325 degrees. In a small bowl, whisk egg together with 1 teaspoon cold water. Set aside. Line two baking pans with Silpats. Set aside. 4. Remove chilled dough from refrigerator, and place on a flat surface. Remove parchment paper from surface of dough, and reserve. Using a 3 1/2-inch round cutter, cut out dough rounds, and transfer to prepared baking pans; space rounds about 2 inches apart. Lightly brush cookies with egg wash, and decorate with three sliced almonds. 5. In a small bowl, combine remaining 2 tablespoons sugar with cinnamon. Sprinkle over cookies. 6. Bake until light golden brown, 15 to 20 minutes. Transfer cookies to a wire rack to cool. 7. Reroll remaining dough between reserved parchment to 1/8-inch thickness, and chill until firm, about 1 hour. Repeat steps 5, 6, and 7 with chilled dough.

TURKISH SAND COOKIES (CURABIES)

Steps:

• Preheat oven to 300 degrees. In a mixing bowl, combine sugar, oil, baking soda and cinnamon. Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth.
• Shape dough into walnut sized balls or triangles and place 1" apart on an ungreased cookie sheet. Bake 30 minutes until barely browned. Remove from oven and allow to cool before moving. Sift confectioners sugar over tops when completely cooled.
• Keeps well for a week in a tightly sealed container.

MEAN CHEF'S PECAN CARDAMOM SAND COOKIES

Steps:

• Preheat oven to 325°F.
• I an electric mixer cream butter, shortening, both sugars and vanilla until mixture is well combined.
• Sift dry ingredients together and add to mixer along with chopped pecans.
• Combine well.
• Either use a small portion scoop or roll pieces of dough into 1 - 2-inch balls.
• Arrange on parchment-lined sheet pan.
• Place a pecan half on top of each round, sprinkle with a little sugar and press down with the bottom of a glass to flatten to about 1/4-inch thick.
• Bake until very pale golden.
• Cool.

SAND DABS COOKIES

Steps:

• Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper. Using an electric mixer, cream the butter and sugar at low speed until it is 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 into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

SAND TART COOKIES

Steps:

• Mix all except pwd sugar until dough is smooth. Shape into small balls. Bake 325 for 20-25 min. While warm roll in powdered sugar

VANILLA SAND DOLLAR COOKIES

Steps:

• Preheat the oven to 325°F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray. With a pastry brush, lightly coat a cookie stamp with a neutral-tasting vegetable oil, such as canola, or mist it with cooking spray.
• Using an electric mixer fitted with the paddle attachment, mix the butter, sugar, and vanilla on medium-low speed until combined. Add the flour and salt and mix on low speed just until thoroughly combined. (Don't overmix here or the cookies can be tough.) Using a 1 1/4-inch scoop, drop the dough on the prepared baking sheets about 2 inches apart. Stamp each dough ball firmly enough to make an imprint, but don't press so hard that the cookie flattens to less than 1/4 inch thick. Bake until the cookies begin to look golden brown around the edges, about 10 minutes. The cookies will keep for a few days in an airtight container.
• You'll find cookie stamps in many patterns at most well-stocked specialty kitchen stores, or check out www.rycraft.com. In addition to ones depicting sand dollars, they stock numerous others that are sea-related, including seahorses, sea turtles, crabs, starfish, and dolphins.

SAND ART COOKIES

Steps:

• In a 1 quart or 1 liter jar, layer the ingredients in the order given. Lightly pack down the jar after each addition. Attach a card with the following instructions:
• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/2 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.

SAND ART COOKIES

Steps:

• Melt butter and stir in egg.
• Add dry ingredients and mix well.
• Form 1" balls and place 2" apart on greased cookie sheets.
• Bake at 350F for 10-12 minutes.

SAND COOKIES

Steps:

• 1. Mix together the butter and flour until blended well. Add the brown sugar and mix it through but don't beat too long. Make a large roll and then roll in sugar. Refrigerate for about two hours. Slice into 1/4 to 1/2 inch circles and place on greased cookie sheet. Bake at 350 until golden brown.