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From the Kitchen: Holiday Sand Tart Recipe

Photo courtesy of the Morning Call.

Our very own foodie Kim Lilly is featured in an article in The Morning Call showcasing her great aunt’s recipe for sand tart cookies. These unique cookies provide the perfect touch for your holiday baking routine. View the step-by-step video, plus learn about the story behind how the recipe was found after many years of being lost.

Sand Tarts (Great Aunt Carrie’s Recipe)

Dough:
1 lb. light brown sugar
10 ozs. unsalted butter, softened (2 1/2 sticks)
2 eggs
3 cups flour

Topping:
Egg wash (one egg, 1 tsp. of water, whisked)
Cinnamon
Walnut pieces

Photo courtesy of the Morning Call.

Photo courtesy of the Morning Call.

Preheat oven to 350 degrees.

Cream together brown sugar and butter. Slowly add beaten eggs until fully incorporated. Slowly add in flour. Separate dough into four sections and store each section in wax/parchment paper and refrigerate overnight.

With a rolling pin, roll each section to one-eighth inch on a well-floured board. Hint: Keep the dough as cold as possible.

Using a one-and-a-half inch circle cutter, cut cookies and place on a parchment-lined cookie sheet about one inch apart. Brush each cookie with beaten egg wash. Sprinkle each cookie lightly with cinnamon and place one piece of walnut on top.

Bake at 350 degrees for eight minutes. The cookies will be slightly browned on the bottom when done. Place on a cookie rack to cool. Makes 16 dozen.