Sand Tart Cookies
Delightfully crisp and subtly spiced, these traditional Sand Tart Cookies are the perfect holiday treat or year-round indulgence for any cookie lover. Made with buttery dough, a hint of vanilla, and finished with a sprinkle of ground cinnamon, these cookies exude warmth and nostalgia. Each delicate treat is topped with a whole almond or pecan half, adding an irresistible crunch and decorative charm. With their thin, tender texture and festive shapes, these Sand Tart Cookies are ideal for gifting, cookie swaps, or adding a touch of elegance to your dessert table. Best of all, they’re easy to customize with your favorite cookie cutters and make ahead-friendly, thanks to the chilled dough. Whether you're a seasoned baker or a cookie-making novice, this recipe's step-by-step instructions ensure flawless results every time.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 310 grams all-purpose flour
- 2 teaspoons ground cinnamon
- 24 pieces whole almonds or pecan halves
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
Form the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Roll out one disc of dough on a lightly floured surface to a thickness of about 2-3 mm (⅛ inch). Use festive cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving some space between each cookie.
Brush the tops of the cookies lightly with beaten egg wash (optional for shine), then sprinkle a small pinch of ground cinnamon over each cookie.
Press a whole almond or pecan half gently into the center of each cookie for decoration.
Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the rolling, cutting, and baking process with the remaining dough until all cookies are baked.
Nutrition Facts
Calories |
19446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1570.0 g | 2013% | |
| Saturated Fat | 222.1 g | 1110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 1028.9 g | 374% | |
| Dietary Fiber | 347.2 g | 1240% | |
| Total Sugars | 316.5 g | ||
| Protein | 621.8 g | 1244% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 7495 mg | 577% | |
| Iron | 117.6 mg | 653% | |
| Potassium | 19750 mg | 420% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
