Sand Tarts With Cinnamon and Nut Topping

Sand Tarts With Cinnamon and Pecans
Sand Tarts With Cinnamon and Pecans. Diana Rattray
    198 min
Ratings

Sand tarts cookies with cinnamon, almonds, vanilla, eggs, butter, sugar, and other ingredients. I used pecans to decorate the sand tarts pictured.

What You'll Need

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • 1 tablespoon milk
  • 1 scant teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour, 6 3/4 ounces
  • 15 unblanched almonds, split, or 30 pecan halves
  • Cinnamon Sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

How to Make It

Cream butter and 1 cup sugar. Add egg yolks, milk and flavoring and beat until light. Add sifted dry ingredients and mix well. Chill dough for at least 3 hours.

Heat the oven to 375° F (190° C/Gas 5). Line baking sheets with parchment paper or spray with baking spray.

On a lightly floured surface, roll the dough to between 1/8 to 1/4-inch thickness. Cut with cookie cutters.

Carefully transfer the cut-outs to the prepared baking sheets; put a split almond or pecan half on each cookie.

In a small bowl, combine the 2 tablespoons of granulated sugar with the cinnamon.

Brush the nut-topped cookies with the unbeaten egg whites, and then sprinkle lightly with the cinnamon sugar mixture.

Bake the cookies for about 8 minutes. Makes about 30 cookies.

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