Sand Tarts
Thin and crispy sand tarts are simple and irresistible Pennsylvania Dutch cookies. Keep them classic with a sprinkle of cinnamon sugar and pecan halves, or make them festive with colored sugars!
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 3 large eggs
- 1 ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1 large egg (beaten)
- 136 pecan halves (about 2 ¼ cups)
Directions
- 1
Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy and well-creamed.
- 2
In a small mixing bowl, whisk together eggs, salt, and vanilla. Slowly drizzle egg mixture into butter mixture while mixing. Increase mixer speed to high and beat together until lightened in color (about 3 minutes).
- 3
Gradually add flour and stir in until completely combined. Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill at least overnight and up to 3 days.
- 4
After dough has chilled, preheat oven to 350F (175C) and line baking sheets with parchment paper (set aside).
- 5
Divide dough into 4 equal segments. Using one segment at a time (keep the rest in the refrigerator) roll dough out on a clean, lightly floured surface. Dough should be thin, less than ⅛” (.3cm). Use a 2 ¼” cookie cutter to cut out shapes and transfer to prepared baking sheet.
- 6
In a separate, small dish, whisk together cinnamon and sugar for topping.
- 7
Use a pastry brush to brush the tops of each cook with the beaten egg, then sprinkle cinnamon sugar mixture on top, then top with a pecan half.
- 8
Bake in center rack of 350F (175C) oven for 9-10 minutes. (Don’t let the edges brown too much as these cookies are very thin and can easily burn, keep an eye on them!). Remove from oven and allow to cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.