Sand Tarts With Cinnamon and Nut Topping

Sand Tarts With Cinnamon and Pecans
Sand Tarts With Cinnamon and Pecans. Diana Rattray
  • 3 hrs 18 mins
  • Prep: 3 hrs 10 mins,
  • Cook: 8 mins
  • Yield: 30 cookies (30 servings)

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 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)
  • For the Cinnamon Sugar:
  • 2 tablespoons granulated sugar

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.

You Might Also Like

Chocolate Nut Butterballs

Buttery Shortbread

Butter Tea Cakes with Brown Sugar