Sand Tarts are super thin cookies, they can be a pain to make but are well worth it. Tim’s grandmother used to make these around Christmas and are now made by many others in the family. To be honest, we have never made these cookies because they are such a pain (pictured were made by Tim’s mom), but we are going to have to bite the bullet and give it a try, maybe next year.
Sand Tarts
Servings: 30 – 50 tarts
Ingredients
- 1 c Butter
- 2 ½ c Sugar
- 1 Egg (whole)
- 1 Egg (separated)
- ½ tsp Baking Soda
- 3 c Flour
- 2 tbsp Cinnamon
Instructions
- Preheat oven to 375.
- Cream together butter, 2 cups of sugar, one whole egg, and one egg white (save the yolk for a later step).
- Mix together baking soda, flour, and dash of cinnamon. Add to wet ingredients.
- Refrigerate for 2-3 hours.
- When the dough is almost finished chilling, beat remaining egg yolk. Set aside.
- Mix together 2 tbsp cinnamon and ½ cup of sugar. Set aside.
- Once chilled, roll out the dough as thin as possible on wax paper or pastry cloth and cut out 3-4" circles using a cookie cutter or cup.
- Spray cookie sheet with oil and place cookies on sheet.
- Using the back of a teaspoon dab it in the egg yolk then dab into the center of the cookie.
- Sprinkle the cinnamon sugar mixture on top.
- Bake for 8-10 minutes.
Notes
- The key to these cookies is to get them as thin as possible
- They will cook fast so you will want to keep an eye on them, they should not start to brown