|Nutritional Guidelines (per serving)|
|Servings: 30 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sand tarts are thin, crispy butter cookies that are hard to resist. Eat one and you may quickly find yourself munching more than expected. They're a holiday tradition in many families and this recipe makes a few dozen, so there's plenty to share.
These cookies are rolled out and cut into shapes using your favorite cookie cutters. If you use a simple round cookie cutter, you'll notice that they look just like sand dollars, which is how they supposedly got their name.
While sand tarts are as easy as sugar cookies, there is one trick that sets them apart. The key to a great sand tart is to roll the cold dough very thin, right around 1/8-inch thick. This also makes them easier to burn, so watch carefully and pull them out of the oven as soon as they're lightly golden brown.
Before the cookies are baked, you can adorn them with delicious toppings. Almonds and pecans are a great choice, but you can skip the nuts if you like (or have allergies). Don't, however, skip the egg white! It's what gives these little morsels their crispness. The cinnamon sugar adds holiday flavor and makes them perfect for winter baking.
- For the Cookies
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 egg (beaten)
- 2 cups/9 ounces all-purpose flour
- 2 teaspoons baking powder
- 1 egg white (lightly beaten)
- Optional: 12 to 18 blanched almonds (split, or 24 to 36 pecan halves)
- For the Cinnamon Sugar
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
Gather the ingredients.
In a mixing bowl, cream together the butter and sugar and stir in the egg.
In a separate bowl, sift the flour and baking powder together.
Blend the flour mixture into the creamed mixture to make a soft dough. Set in the refrigerator to chill, about 3 hours.
Preheat the oven to 275 F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the cold dough between lightly floured sheets of waxed paper or parchment paper. Roll it out to about 1/8-inch thick. Knead in more flour if needed.
Cut into decorative shapes with cookie cutters and place the cookies on the prepared baking sheet.
In a small bowl, combine the sugar and cinnamon until well-mixed.
Place one split nut on each cookie, if desired.
Brush the cookies with a lightly beaten egg white and sprinkle with cinnamon sugar mixture.
Bake for about 30 to 40 minutes or until lightly browned.
Serve and enjoy!
- While cinnamon sugar is traditional, you can use a colored sugar if you like and really dress the sand tarts up. Mix it with cinnamon if you want to keep the flavor or use the sugar on its own.