Pennsylvania Dutch Sand Tarts
A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.
Ingredients
- 1/2 pound butter softened (no substitutes)
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs separated
- 3 cups all-purpose flour
Topping
- 1/4 cup sugar mixed with 3/4 teaspoon ground cinnamon
- 1 egg beaten
- 4 cups whole pecans 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 1 1/2 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.