How To make Moravian Sand Tarts
2 c Butter
2 1/2 c Powdered sugar
5 Egg
4 c Flour
1 t Baking soda
Pecans Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make Moravian Sand Tarts's Videos
LesserEvil Soft Baked Mini Cookies: Gingerbread Cheesecake & Snickerdoodle Review
This is a taste test/review of the LesserEvil Soft Baked Mini Cookies in two varieties including Gingerbread Cheesecake and Snickerdoodle. They were $5.99 each at Whole Foods. 3 cookies (21g) = 110 calories
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The Most Addictive Christmas Cookie Box Recipes...
Your loved ones will be begging for more when you gift them this ADDICTIVE retro Christmas cookie box.
This is part one in a two-part series where I have carefully chosen six different retro recipes to make the perfect Christmas cookie box.
You can find part two here:
Each of these boxes are great on their own, but together... they could take over the world.
In this video, you will learn how to make: Moravian cookies (which are essentially decorated gingerbread cutout cookies), lemon-cheese cookies, and chocolate dipped lace cookies.
All of these recipes were originally published in 'The Women’s Day Encyclopedia of Cookery' (1966)
RECIPES:
MORAVIAN COOKIES INGREDIENTS:
(makes 72)
4 ½ cups sifted all-purpose flour
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
1 cup firmly packed light brown sugar
½ cup soft butter or margarine
½ cup soft lard
1 ½ cups light molasses (baking molasses)
½ tsp cider vinegar
METHOD:
Sift together the dry ingredients. Add the brown sugar and mix well. With a pastry blender or two knives cut in the butter and lard. Gradually add in the molasses and cider vinegar and mix thoroughly.
Chill dough several hours or until firm enough to roll.
Using a small amount of dough at a time, roll on floured board to 1/8” thickness. Cut with floured fancy cookie cutters. Put on greased cookie sheets. Bake in preheated oven at 350F for about 10 minutes, or until browned. Cool on wire racks.
Decorate with confectioners’ sugar frosting, tinted as desired.
Cookies keep well in sealed airtight container or can be frozen. May break if mailed.
Confectioners Frosting Recipe:
Cream ¼ cup soft butter or margarine with ¼ tsp salt. Gradually beat in 3 cups sifted confectioners’ sugar alternately with 4 to 6 tablespoons scalded light cream. Add 1 tsp vanilla extract and beat until creamy and of good spreading consistency. Makes about 1 ¾ cups.
LEMON-CHEESE COOKIES INGREDIENTS:
(makes 72)
1 cup soft butter or margarine
3 ounces cream cheese, softened
1 cup sugar
1 egg yolk
½ tsp lemon extract
1 tsp grated lemon rind
2 ½ cups sifted all-purpose flour
½ tsp salt
Coloured sugar, cinnamon sugar, or finely chopped nuts (for decorating)
METHOD:
Cream butter, cheese, and sugar; add egg yolk and flavourings and salt; mix well. Force through sprits gun or cookie press onto ungreased cookie sheets. Decorate as desired. Bake in preheated oven at 350F for about 15 minutes.
LACE COOKIES INGREDIENTS:
(makes 72)
¼ cup butter
¼ cup shortening
½ cup light corn syrup
2/3 cup firmly packed light brown sugar
1 cup sifted all-purpose flour
1 cup finely chopped nuts (any kind)
1 cup semi-sweet chocolate pieces
METHOD:
Place butter, shortening, corn syrup and sugar in top part of double boiler; bring to a boil over direct heat then remove from heat immediately.
Blend in flour mixed with nuts. Drop by rounded teaspoonfuls 3 inches apart onto greased cookie sheet covered with foil. Keep remaining batter warm over boiling water between batches.
Bake in a preheated 325F oven for 8 to 10 minutes. Cool for 1 minute before removing from foil. Place chocolate over hot water and stir. When partially melted, remove from hot water; stir until melted. Then brush on each cooled cookie. (Too high a temperature of chocolate makes drying slow.)
00:00 - Introduction
01:08 - Moravian Cookie Dough
04:12 - Lemon-Cheese Cookies
08:00 - Lace Cookies
14:00 - Finishing the Moravian Cookies
21:16 - Building the Cookie Box
22:21 - Tasting, Rating and Comments
Want more vintage dessert recipes?
Try these!
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1820s Eat & Chat - Sausages & Apples + An Apple Pudding
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Sand Tarts Recipe
This recipe is easy for incredibly satisfying cookies, and can easily be improvised....
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