Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Almond Ginger Sand Tarts Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/4 Cup(s) Unsalted butter, softened
1/4 Cup(s) Vegetable shortening
1/3 Cup(s) Confectioner's sugar, Confectioner's sugar
1 Teaspoon(s) Vanilla
1 Cup(s) Flour
2 Teaspoon(s) Ginger, grated
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Baking Powder
1/2 Cup(s) Almonds, finely chopped
1 Egg white
Almonds, Sliced
Directions:
Cream butter, shortening, and confectioners' sugar until fluffy. Add
vanilla, flour, ginger, salt and baking powder. Add ground almonds
and combine well. Chill dough for at least 1 hour. Preheat oven to
325. Roll dough into balls and arrange on greased cookie sheets.
Flatten each with the bottom of a glass. Brush tops with egg white,
put one almond slice on each, and brush almond slice with egg white.
Bake for 15 to 20 minutes, or until tops are golden. Makes about 30.
Recipe By : From: Ladies Home Journal- August 1991 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1767
Calories From Fat: 1178
Total Fat: 134.5g
Cholesterol: 150.7mg
Sodium: 1351.8mg
Potassium: 716.4mg
Carbohydrates: 111.9g
Fiber: 11g
Sugar: 4.6g
Protein: 31.6g


Scale this recipe to Servings [?]