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: 2 1/2 Dozen

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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