Sand Tarts are the perfect blend of delicate crispness and buttery richness, offering a melt-in-your-mouth experience with every bite. These cookies, with their golden edges and tender centers, are lightly sweetened and dusted with powdered sugar for a touch of elegance.
The recipe requires just 35 minutes of prep and a quick 9-minute bake, though the dough benefits from a 12-hour chill to enhance its flavor and texture. Ideal for holiday gatherings or cozy afternoons, they’re a nostalgic treat that feels both indulgent and comforting.
With 136 cookies per batch, these Sand Tarts are perfect for sharing or stocking up for later. Each bite delivers a satisfying crunch, balanced by a subtle nuttiness and a hint of vanilla. At just 51 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, promising a batch of cookies that will disappear as quickly as you make them.
Ingredients for Sand Tarts
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 2 cups (400 g) granulated sugar
- 3 large eggs (1 for the dough, 1 for the topping)
- 1 ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour (spooned and leveled for accuracy)
- 1 cup (200 g) granulated sugar (for topping)
- 1 Tablespoon ground cinnamon (for topping)
- 136 (270 g) pecan halves (about 2 ¼ cups, for topping)
Step-by-Step Instructions
- Make the dough: In a large mixing bowl, beat softened butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Add wet ingredients: In a small bowl, whisk together 3 eggs, salt, and vanilla. Slowly drizzle this mixture into the butter mixture while mixing. Increase speed to high and beat until lightened in color (about 3 minutes).
- Incorporate flour: Gradually add flour and mix until fully combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours (or up to 3 days).
- Prepare for baking: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and cut dough: Divide dough into 4 equal parts. Roll one portion at a time on a lightly floured surface until very thin (less than ⅛” or .3cm). Use a 2 ¼” cookie cutter to cut shapes and place them on the prepared baking sheets.
- Make the topping: In a small dish, whisk together cinnamon and sugar. Brush the tops of each cookie with beaten egg, sprinkle with the cinnamon sugar mixture, and top with a pecan half.
- Bake: Bake on the center rack for 9-10 minutes. Watch closely to prevent over-browning (the cookies are thin and can burn easily).
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfect Pairings: Serving Suggestions for Sand Tarts
Sand tarts are a delightful treat on their own, but they can be even more special with the right accompaniments. Serve them with a cup of hot tea or coffee for a cozy afternoon snack. For a festive touch, pair them with a glass of cold milk or a scoop of vanilla ice cream. These cookies also make a great addition to holiday dessert platters alongside other classics like gingerbread and shortbread.
Keep Them Fresh: Storage and Reheating Tips
To maintain their crisp texture, store sand tarts in an airtight container at room temperature for up to a week. If you need to keep them longer, freeze the cookies in a single layer before transferring them to a freezer-safe bag—they’ll stay fresh for up to 3 months. To enjoy them warm, pop them in the oven at 300°F (150°C) for 2-3 minutes, but keep an eye on them to avoid over-browning.
Mix It Up: Fun Recipe Variations
While the classic sand tart is a crowd-pleaser, there’s room for creativity! Swap the pecans for almonds or walnuts for a different nutty flavor. Add a pinch of nutmeg or cardamom to the cinnamon sugar topping for a warm, spiced twist. For a festive look, drizzle melted white or dark chocolate over the cooled cookies. These small tweaks can make the recipe feel brand new!
Time-Saving Hacks for Busy Bakers
If you’re short on time, skip the rolling and cutting step by shaping the dough into small balls and flattening them slightly with your palm. This method still yields delicious cookies with a rustic charm. Alternatively, prepare the dough ahead of time and freeze it in portions—thaw in the fridge overnight when you’re ready to bake. These shortcuts can help you enjoy sand tarts without the extra effort.
Essential Equipment for Perfect Sand Tarts
To make this recipe a breeze, ensure you have the right tools on hand. A stand mixer or electric hand mixer is ideal for creaming the butter and sugar efficiently. A rolling pin and a 2 ¼” cookie cutter will help you achieve the thin, uniform shapes that make sand tarts so delicate. Don’t forget a pastry brush for applying the egg wash and parchment paper to prevent sticking. With these tools, you’ll be set for success!
Sand Tarts
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 1 ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
Topping
- 1 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1 large egg beaten
- 136 pecan halves about 2 ¼ cups
Instructions
- Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy and well-creamed.
- In a small mixing bowl, whisk together eggs, salt, and vanilla. Slowly drizzle egg mixture into butter mixture while mixing. Increase mixer speed to high and beat together until lightened in color (about 3 minutes).
- Gradually add flour and stir in until completely combined. Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill at least overnight and up to 3 days.
- After dough has chilled, preheat oven to 350F (175C) and line baking sheets with parchment paper (set aside).
- Divide dough into 4 equal segments. Using one segment at a time (keep the rest in the refrigerator) roll dough out on a clean, lightly floured surface. Dough should be thin, less than ⅛” (.3cm). Use a 2 ¼” cookie cutter to cut out shapes and transfer to prepared baking sheet.
- In a separate, small dish, whisk together cinnamon and sugar for topping.
- Use a pastry brush to brush the tops of each cook with the beaten egg, then sprinkle cinnamon sugar mixture on top, then top with a pecan half.
- Bake in center rack of 350F (175C) oven for 9-10 minutes. (Don’t let the edges brown too much as these cookies are very thin and can easily burn, keep an eye on them!). Remove from oven and allow to cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.