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!
I buy all my herbs, spices and real salt from Wilderness Family Naturals because they are organic, natural and excellent quality.
These cookies have a great texture and flavor and I love to share the recipe with people.
- 4 c flour
- 1/4 tsp baking soda
- 2 c raw sugar
- 1/2 c whiskey
- 3 eggs farm fresh
- 1 tsp nutmeg
- 1/2 c cinnamon sugar
- 2 egg whites
Combine all the dough ingredients and refrigerate to chill overnight in a covered bowl.
Preheat oven to 350 F.
Roll the dough very thin (about 1/8 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.
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