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.
- 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.
- 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.
- Preheat oven to 350 F.
- 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.
- Transfer the cookies to a prepared cookie sheet - I use parchment paper.
- Brush the tops with egg whites.
- Sprinkle with cinnamon sugar.
- Place half an almond or pecan on each cookie and brush again with eggs whites.
- Sprinkle with a little more cinnamon sugar.
- Bake at 350F for 10 - 12 minutes.
- As the cookies cool they harder further.