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Sand Tarts

Ingredients

  • 1 lb. butter
  • 1 lb. sugar
  • 5 eggs
  • 1 1/2 lbs. flour
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Sand Tarts

by Jann from PA
 
 

Directions

  1. This old recipe had no instructions.
  2. From my own experience with these cookies, you cream butter and sugar.
  3. Add eggs one at a time.
  4. Add flour a cup at a time.
  5. It will make a stiff dough, form into a log or two on wax paper, and put into the refrigerator for a couple hours (or overnight).
  6. To make cookies, roll out one portion at a time.
  7. Roll thin. Cut with cookie cutters into shapes, and put onto greased cookie sheet.
  8. Coat top with an beaten egg wash, and sprinkle with colored sugar (red/green is most popular). Also popular is topping the egg wash with chopped peanuts and cinnamon.
  9. Bake at 350 degrees for 8 to 10 minutes. Be careful not to burn them.
  10. Cool and store in an air tight tin to keep them crisp.
  11. This recipe will make a bunch of cookies (we never counted them!).
  12. It helps to have more than one person helping on cookie baking day!
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Summary

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2 votes | 12168 views
1 review | 1 comment

These are a roll out and cut sugar cookie very popular with the PA Dutch. They were made only for Christmas!

Reviews

  • Glenn
    November 11, 2012
    This is a family tradition that we hope to reinstate this year. Thanks Jann for the recipe.
    I've cooked/tasted this recipe!

    Comments

    • Jann from PA
      Jann from PA
      November 12, 2012
      These are the PA Dutch version. A famous cook on TV has a Southern version, but hers is a Pecan Crescent, and not a roll and cut out sugar cookie. Don't know how they got the same name, but don't get them confused. Ours is the original, LOL. Ours is the best!