PENNSYLVANIA DUTCH SAND TARTS
Ingredients
- 1/2 lb butter softened (no substitutes)
- 2 cups coarse decorative sugar
- 1 tsp vanilla
- 3 eggs seperated
- 3 cups all-purpose flour
Topping
- 1/4 cup sugar
- 3/4 tsp cinnamon
- 4 cups pecans whole (although I didn't use that many)
Instructions
- If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl. In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add. Fold in the egg whites, but not totally. You should still be able to see some of the white patches. Add in flour 1½ cups at a time. Chill overnight.
- Bake the next day at 350 degrees. Roll out a quarter at a time, keeping dough in refrigerator. Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
- Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan. Bake 9-10 minutes, not allowing cookie to get too brown. Cool thoroughly on wire racks. Pack in tins.
Notes
PENNSYLVANIA DUTCH SAND TARTS
(alternative recipe)
3 cups flour
1/4 tsp salt
1 cup butter
2 cups brown sugar
1 egg yolk
1/2 tsp cinnamon
1 tsp vanilla
cinnamon & sugar
confectioners sugar
Preheat oven to 325* degrees. Sift flour with salt and reserve. Cream the butter and stir in the brown sugar. Blend well. Add the egg yolk, cinnamon, and vanilla. Sift the flour over this mixture. Sprinkle a pastry board with confectioners sugar. Roll out the dough as thin as possible and cut with cookie cutters. Sprinkle with cinnamon and sugar. Bake 8-10 minutes. Check to make sure cookies are not burning.