Sand Tarts and Wine!

Two years ago, my family started a tradition where my two sister's and mom get together for a cookie exchange and a sand tart making marathon.  Sand tarts are a family recipe that came from my Nana.  She used to make them for my Papa, as they were his favorite cookie.  As a tribute to my Papa (who passed three years ago), we decided to start up this tradition.  They are a very difficult cookie to make so putting three people together to try to pull it off is a bit interesting.  My mom was nice enough to make the cookie dough ahead of time; however, we were all on point for the rolling and baking of the sand tarts.  This year required wine consumption as somehow I ended up making 90% of the cookies :)

Sand Tarts
Serves:  4 dozen

1 lb brown sugar
1/2 lb butter
2 eggs (keep one set to the side for brushing tops of cookies)
1 lb flour (less than 4 cups)

Mix all ingredients together.  Allow to chill for at least 1 hour.  Roll dough out on a a slightly floured surface. Roll the dough as thin as possible without breaking it.  Use cookie cutters and remove access dough.  When you are not working with the dough, place in the fridge to keep chilled.  This is very important to the success of these cookies.  Place cut out of dough on a non stick baking sheet.  With your finger, flatten out the cookie even more on the pan. These are not cookies that need to keep their shape.  Making them as thin as possible is what makes them super crispy when you are all done.  Once flatted out on pan, brush with egg and sprinkle with cinnamon sugar and sprinkles.  Only use a tiny bit of egg on the top (enough to make sugar and sprinkles stick).  Bake for 8-10 minutes at 325 degrees.  When they are slightly browned and crisp, remove from baking dish and place on drying rack.  When 100% cooled, place in a cookie tin for storage.  Do NOT store in a tin with any other type of cookies as they will absorb the moisture from them and ruin the cookie. 

Notes:  As I mentioned, these are very difficult cookies to make.  If you miss one step, they wont' turn our right.  Here are couple of things to keep in mind.  Use as little flour as possible.  I can't emphasize enough the need to make these cookies as thin as possible.  They should be very crisp after they are cooled.  Also use as little egg as possible when basting the tops of the cookies. 

- Miss J