Sand Tarts

sand tarts

Sand Tarts is another holiday cookie recipe from my mother-in-law which we make every Christmas.

Sand Tarts are traditionally a very hard cookie, in fact, if they are not hard – like almost teeth-breaking, they are not right! That is why you roll the out thinly – so you can get them in your mouth at an angle and bite sand tarts with your back teeth! This way, you are less likely to crack a tooth   😉

Sand Tarts are delicious when enjoyed with a cup of coffee. Dip the Sand Tart into the hot coffee and let it soak up some until it is a bit soggy like you would with Biscotti. Not only does it taste good it saves your teeth!

Although Sand Tarts do not fall into the traditional foods category, they are a taste from John’s childhood and memories are important so we choose to enjoy them!

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Sand Tarts
Prep time: 
Cook time: 
Total time: 
Serves: about 2 dozen
  • 4 c flour (where to buy sprouted flour)
  • ¼ tsp baking soda
  • 2 c raw sugar
  • ½ c whiskey
  • 3 eggs, farm fresh
  • 1 tsp nutmeg

    Combine all the ingredients and refrigerate to chill overnight in a covered bowl.
Have ready:
  • ½ c cinnamon sugar
  • 2 egg whites

    I buy all my real salt and spices from my affiliate partner, Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
  1. Preheat oven to 350 F.
  2. Roll the dough very thin (about ⅛ inch) and cut into diamond shapes. You may cut with cookie cutters if desired but I roll the Sand Tart dough out and cut it with a knife in long lines and then come back across with a diagonal cut.
  3. Transfer the cookies to a prepared cookie sheet - I use parchment paper.
  4. Brush the tops with egg whites.
  5. Sprinkle with cinnamon sugar.
  6. Place half an almond or pecan on each cookie and brush again with eggs whites.
  7. Sprinkle with a little more cinnamon sugar.
  8. Bake at 350F for 10 - 12 minutes.
  9. As the cookies cool they harder further.

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