Better Homes And Gardens Sand Tart Recipe

If there was a recipe that was tried and true to put a smile on your face, it is my Nana's sand tarts Cookie recipe. Every family has that one recipe that gets handed down from family member to family member and this is one of them for our family.

Sand Tarts Cookies Are Thin And Crisp

I grew up enjoying this recipe for sand tarts cookies. My Nana loved sweets like peanut butter fudge, but these were her favorite cookie to bake.

I started making these as a young baker. The recipe is simple, using only 5 ingredients, and to be honest, a little time-consuming.

Time-consuming in the fact that this recipe makes A LOT of cookies!

Sand Tarts are crisp, not too sweet and are divine to dunk in tea or coffee.

Related recipes: Brown Sugar Shortbread, Classic Sugar Cookies, 3 Ingredient Peanut Butter Cookies, Monster Chocolate Chip Cookies, Cast Iron Skillet Cookie, Homemade Thin Mints, Watermelon Slice Cookies

Other PA Dutch Recipes: Ham, Green Beans & Potatoes, Pork & Sauerkraut, Easy Peanut Butter Fudge

My favorite kitchen tools to have on hand make it so much easier to make these delicious Amish style sugar cookies.

Unlike other sugar cookies that can have a glaze or flooded icing, these only require sugar.

You can use a mixture of cinnamon sugar (my favorite) or colored sanding sugar.

I would steer clear of the Jimmies or sprinkles normally found on ice cream because they may melt, but, if they are your favorite cookie decoration, by all means, give it a try!

Even though my Nana made these cookies every holiday, it doesn't mean they have to be just Christmas cookies!

I really like making them all year long! I've made these for July 4th, Halloween, Birthday parties, etc. In fact, if there is a cookie-cutter shape you love, this is the recipe to use to put joy on a plate.

I have the dough ball chilling and will be ready to roll after this post!

How to Make PA Dutch Sand Tarts

Ingredients

Flour
Confectioner Sugar
Eggs
Butter

My Nana always used 10x sugar or more commonly known as confectioners sugar!

Be sure to have eggs on hand, not only for the dough itself but also for creating wash to brush over the tops of the cookies.

This is what helps the sugar sprinkles stick before baking and also create the crispiness.

My favorite baking flour is King Arthur, but you can most certainly use your favorite. Just be sure you are using All-Purpose flour.

Land O' Lakes butter is also what Nana used, but again, brand preference is up to you- and it has to be BUTTER- not margarine!

Directions

Mix sugar and butter in a large bowl.
Add your eggs & flour and mix to incorporate completely.
Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll).

The secret to these Sand Tart cookies is to roll them very thin .

**I also make a cinnamon sugar topping

3 Tbsp sugar + 1 tsp. cinnamon

Bake in your preheated oven & Store in an airtight container.

**Note** Ah, here is where this recipe is challenging. You have to watch the cookies because if left in too long they will "burn" or come out dark brown. They are so thin that they cook very fast!

At least my Dad likes the burnt ones, so no cookie goes to waste!

If you love THE best Nana's Sand Tarts Cookie recipe as much as my family does, please help me share the love by sharing on Facebook and Pinterest!

And be sure to tag us @eatpicks- #eatpicks if you share on Instagram!

Prep Time 10 minutes

Cook Time 6 minutes

Additional Time 1 hour

Total Time 1 hour 16 minutes

Ingredients

1 Box 10x sugar, or 3 3/4 C. confectioner sugar
4 eggs
4 Cups flour
1/2 lb. butter, 2 sticks, softened
1 egg for egg wash

Instructions

Mix sugar and butter.
Add eggs & flour.
Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll).
On a floured surface, roll out a softball-size piece of dough with a rolling pin until very thin (thickness of CD or less).
Cut with favorite cookie cutter shape.
Place on an ungreased cookie sheet.
Brush lightly with egg wash and decorate with colored sugar sprinkles.
**I also make a cinnamon sugar topping 3 Tbsp sugar, 1 tsp. cinnamon**
Bake in 350 oven until light golden color (about 6-8 minutes).*

Notes

Ah, here is were this recipe is challenging. You have to watch the cookies, because if left in too long they will "burn" or come out dark brown. They are so thin that they cook very fast! At least Dad likes the burnt ones, so no cookie goes to waste!