In the heart of New England, where traditions run deep, my well-loved copy of The Fannie Farmer Cookbook has become a family treasure. This culinary guide has inspired three generations of home cooks, and flipping through its pages is like peering into history. Scribbled notes, stars, and exclamation marks in the margins whisper tales of recipes that stood the test of time.
One such gem is sand tarts—cookies with a delightful crunch and buttery richness. Despite their name, sand tarts aren’t tarts at all. They’re a delicate balance between shortbread and sugar cookies, sprinkled with cinnamon sugar and topped with a pecan half. Fannie Farmer originally suggested almonds, but pecans lend a lovely nutty touch. Traditionally served during Christmas or Easter, their irresistible flavor makes them a treat worth enjoying all year round.
So, what’s behind the curious name? It’s all about texture. These cookies have a sandy crumble that melts in your mouth, akin to classic European sandy cookies like Norway’s sandbakelse, Germany’s Heidesand, and France’s sablés. As a Pennsylvania Dutch specialty, sand tarts likely trace their roots to these Old-World recipes brought to America by early settlers.
Why You’ll Love This Recipe
- Timeless Flavor: The combination of buttery richness, cinnamon sugar, and pecans makes these cookies a classic that never goes out of style.
- Versatile Treat: Perfect for holidays or an everyday indulgence, sand tarts fit any occasion.
- Simple Ingredients: You only need pantry staples to create these delightful cookies.
- Customizable: Adapt the recipe with toppings like almonds or festive sprinkles to suit your preference.
- Make-Ahead Friendly: The dough can be chilled for up to three days, making it easy to prepare ahead of time.
Ingredients Overview
To achieve the perfect sand tarts, each ingredient plays a vital role:
- All-Purpose Flour: Forms the structure of the cookie while keeping it tender.
- Powdered Sugar: Adds sweetness and contributes to the delicate texture.
- Cold Unsalted Butter: Creates a rich, crumbly dough. Using cold butter helps maintain the sandy consistency.
- Egg Yolk: Adds richness and binds the dough together.
- Vanilla Extract: Enhances the overall flavor with a hint of warmth.
- Pecans: The traditional topping that adds a nutty crunch.
- Cinnamon Sugar: A simple mix of granulated sugar and cinnamon for that signature coating.
How to Make the Recipe
Make the cookie dough:
Add the flour, powdered sugar, baking powder, and salt to a food processor fitted with the blade attachment. Pulse a few times to combine the ingredients. Next, add the butter and pulse until the mixture resembles coarse sand. The texture should be crumbly but even.
Add the wet ingredients:
In a liquid measuring cup, whisk together the yolk, cold water, and vanilla extract until well blended. With the food processor running on low speed, slowly pour in the wet ingredients. Stop the processor as soon as the dough begins to come together into a cohesive mass.
Chill the dough:
Place a large piece of plastic wrap on the counter and transfer the dough onto it. Shape the dough into a disk approximately 1 inch thick. Wrap it tightly with the plastic wrap to prevent drying out and place it in the refrigerator to chill for at least 1 hour or up to 3 days, until it is firm.
Preheat the oven to 350°F:
Prepare three baking sheets by lining them with parchment paper and setting them aside. If you only have one or two baking sheets, bake the cookies in batches, allowing the sheets to cool completely before reusing. Cut two large pieces of parchment paper to use for rolling out the dough later.
Roll out the dough:
Remove the chilled dough from the refrigerator and cut it in half. Wrap one half back in the plastic wrap and return it to the refrigerator. Roll the remaining half of the dough between the two sheets of parchment paper to a thickness of 1/16 to 1/8 inch. Place the rolled-out dough, still between the parchment sheets, onto a baking sheet and freeze it for 5 minutes to firm up.
Cut out the cookies:
Take the chilled dough out of the freezer and place it on the counter. Peel off the top layer of parchment paper and use a 2 1/2-inch round cookie cutter to cut out the cookies. Transfer the cut cookies to the parchment-lined baking sheets, spacing them about 1 inch apart. If the dough sticks to the bottom layer of parchment, return it to the freezer to firm up before trying again. Gather the dough scraps, form them into a disk, and chill before re-rolling to cut more cookies. Repeat the process up to two more times. If at any point the dough becomes too soft, place it in the freezer for 10 minutes before continuing. Keep the cut-out cookies chilled while working with the remaining dough.
Add the toppings:
In a small bowl, whisk the egg white until frothy. In another bowl, mix the granulated sugar with the cinnamon. Brush the tops of the cookies with the egg white, sprinkle them generously with the cinnamon-sugar mixture, and press a pecan half into the center of each cookie.
Bake the cookies:
Place the cookies in the oven and bake in batches, two trays at a time, for 11 to 13 minutes. Rotate the baking sheets between the oven racks halfway through baking to ensure even cooking. The cookies are ready when the edges are just starting to brown. Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Recipe
- Keep it Cold: Chilling the dough prevents sticking and ensures crisp cookies.
- Use Parchment Paper: Rolling the dough between parchment paper minimizes mess and sticking.
- Chill Between Steps: If the dough becomes soft, chill it in the freezer for 10 minutes before continuing.
- Don’t Overbake: Watch for light browning on the edges to avoid overbaking.
- Work in Small Batches: Roll and cut small portions of dough at a time to maintain its temperature
Variations to Try
- Almond Topping: Swap pecans for sliced almonds for a slightly different nutty flavor.
- Festive Sprinkles: Replace cinnamon sugar with colorful sprinkles for a fun twist.
- Lemon Sand Tarts: Add lemon zest to the dough for a bright, citrusy flavor.
- Chocolate Drizzle: Once cooled, drizzle the cookies with melted dark or white chocolate.
- Vegan Version: Use plant-based butter and a flaxseed egg substitute for a vegan-friendly treat.
Frequently Asked Questions (FAQs)
Q1: Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 1 month. Thaw frozen dough in the fridge overnight before rolling.
Q2: What’s the best way to store sand tarts?
Store them in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies for up to 2 months.
Q3: Can I substitute powdered sugar with granulated sugar?
Powdered sugar is recommended for its finer texture, but granulated sugar can be used if needed. Note that the texture may be slightly less delicate.
Q4: How do I prevent the dough from sticking? Use parchment paper to roll out the dough, and chill it frequently to keep it firm.
Q5: Can I use a stand mixer instead of a food processor?
Yes, but use the paddle attachment and work quickly to avoid overmixing the butter.
How to Store and Reheat
- Storage: Place cookies in an airtight container at room temperature for up to 1 week. To keep them fresh longer, freeze them in a single layer and transfer to a freezer-safe bag for up to 2 months.
- Reheating: Let frozen cookies thaw at room temperature for 15-20 minutes before serving.
Conclusion
Sand tarts are a testament to the charm of old-world recipes brought to life through generations of baking. Their delicate crumb, buttery sweetness, and cinnamon-sugar topping evoke a sense of nostalgia with every bite. Perfect for holidays or as a year-round treat, these cookies are as versatile as they are irresistible.
I hope you enjoy making and savoring these delightful sand tarts as much as I do! Don’t forget to share your creations and tag Ava Meals on Pinterest, where I share even more culinary inspiration. Follow me at Ava Foodie for more delightful recipes and tips.
