Sand Tarts

Sand Tarts

“Every year when I pull out my collection of Christmas cookie recipes, it’s like shuffling through the pages of my life.” That was the opening sentece of Amy Galloway’s story, “A Recipe Box full of Christmas memories,” that appeared in the 2016 Holiday Baking section. To read about these Sand Tarts and the other cookies in Amy’s recipe box, go HERE. Cook’s note: When rolling thin, use only as much extra flour as needed to handle. The less used the better.

2 1/2 cups white granulated sugar

1 1/2 cups (3 sticks) unsalted butter

2 eggs, beaten

1 teaspoon vanilla

4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

For topping:

Egg white

Cinnamon/sugar mixture

Pecan pieces

Cream sugar and butter; add beaten eggs and vanilla. Add flour, soda and salt. Mix well. Chill a few hours or overnight.

Roll out very thin and use your favorite cookie cutters. Brush with egg white, sprinkle with cinnamon and sugar mixture and top with pecan pieces.

Bake at 350 to 375 degrees, depending on oven, until lightly brown, about 5 minutes. Depending upon thickness, it can take about 8 minutes. Once cooled, cookies should be light and crisp.

Yield: 6 to 8 dozen