Sand Tarts
Delight your holiday guests with the irresistible charm of classic Sand Tarts, a buttery, crisp cookie that’s as festive as it is delicious. Perfectly spiced with a hint of cinnamon, these delicate cookies feature a melt-in-your-mouth texture and golden edges that will have you reaching for seconds. Rolled thin and cut into elegant shapes, they’re brushed with egg white for a glistening finish and topped with a sprinkle of cinnamon sugar, or optionally, decorative pecans for a nutty twist. Ideal for cookie swaps, gifting, or simply indulging at home, these nostalgic treats are quick to make, baking to perfection in just 12 minutes. Try this easy Sand Tarts recipe today for a seasonal favorite that’s sure to become a cherished family tradition!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Cinnamon
- 0.5 cup Pecans (optional)
- 1 large Egg white for brushing
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter and 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 flour, mixing until a smooth dough forms. If you are using pecans, stir them into the dough at this stage.
Turn the dough out onto a lightly floured surface, knead it briefly, and divide it into two discs. Wrap the discs in plastic wrap and refrigerate for 15-20 minutes to make the dough easier to handle.
Roll out one dough disc at a time to a thickness of about 1/8 inch (3 mm). Use cookie cutters to cut out your desired shapes, such as stars or circles.
Transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
In a small bowl, lightly whisk the egg white. Brush a thin layer of egg white onto each cookie.
In a separate small bowl, mix the cinnamon and a tablespoon of sugar. Sprinkle this mixture evenly over the cookies.
Optional: Place a pecan half in the center of each cookie for decoration.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Rotate the baking sheets halfway through the baking time for even results.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 218 mg | 10% | |
| Total Carbohydrate | 440.3 g | 160% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 204.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 190 mg | 15% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 790 mg | 17% | |
*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.
