Sand Tart Cookies

With a crisp, buttery texture, these sand tart cookies are a timeless classic cookie that is hard to resist.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 30

Total Time 1

Servings cookies

Calories 86kcal

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy. Beat in egg and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly add flour and salt to butter mixture. Do not over mix but make sure all the flour is incorporated.
Place the dough in the fridge for 30 minutes to help it set. Divide into 2 equal parts. Generously flour the surface and roll out the dough to ⅛th inch thickness. Cut into your favorite shapes and transfer to parchment-lined baking sheets. Re-roll the remaining dough and continue cutting until all is used.
Preheat oven to 350°F. Beat the egg white until frothy. In a small bowl, mix together the sugar and cinnamon. Brush the egg white on top of each cookie and sprinkle the cinnamon sugar over top.
Bake 1 sheet at a time for 8-10 minutes or until golden brown. Be careful as they bake quickly. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely. Repeat with remaining cookies.

All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.

Chill the dough for 30 minutes before rolling out to make it easier to get to the precise thickness without the tough falling apart.

Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.

If you want to be more traditional, place half of a pecan, almond or walnut in the center of each cookie before baking.

You need to watch the cookies as they can burn quick since they are so thin!