Ida's Sand Tart Cookie Recipe

Last week was our cooking bake-off where "the girls" get together and make Christmas cookies.  Our favorite is a Sand Tart Recipe that was handed down by my husband's grandmother (in the red sweater).  She is 101 and all of her recipes haven't been written down, until now!  It took us awhile but we've finally gotten most of her recipes and this is one of our favorite, especially when you dip it in your morning coffee!

ClippingChix is actually baking - which I don't do much of!

You really need to roll this dough thin to make a krisp cookie!  It's a fun time especially when you have help!

You need to make the dough and refrigerate it overnight before you roll it out and bake it!  This recipe is not that hard, and I've given you Ida's Helpful Hints noting them with an * throughout!

Sand Tart Recipe

2 C. Sugar
1 C. Melted Real Butter (if you use unsalted butter add 1 tsp. salt*)
2 tsp. Water
1 tsp. Baking Soda
4 C. Flour (measure it exactly*)
1 tsp. Cream of Tarter
3 Eggs
Assorted Cookie Cutters
Red and Green sugar sprinkles

Directions:

Day 1: Make and Refrigerate the Dough

With a beater mix Sugar with melted butter, add eggs one at a time.  (It doesn't matter if the butter is cool or not.  So add when ready.*)  Dissolve Baking Soda in Water and add to mixture*.  Add Cream of Tarter and Flour and mix.

Cover with aluminum foil* and place is glass bowl*.  Refrigerate overnight (use a glass bowl to make the dough to save clean up)

My help!  Jessica and Maddie

Day 2: Make the Cookies

Wisk 2 eggs whites in a small bowl* to brush over cookies so that the sugar sprinkles stick to the top of the cookies.

Pre-heat oven to 350 degrees and generously spray cookie sheet with non-stick spray.  Have 2 cookie sheets ready because the cookies bake quickly*.

This dough is easier to work with when it's cold, so try not to handle it too much with your hands.  Have a flour container on hand to sprinkle the surface and rub on the rolling pin so the dough doesn't stick.*

Take a piece of the dough to roll out on a floured surface so thin you almost see the counter through the dough making the dough transparent*.  Cut out dough with cookie cutters and place on greased cookie sheet. 

Brush top of cookie with egg white (you don't need a lot of egg white on the cookie*)

Sprinkle with Red or Green Sugar Sprinkles or Combine Both

Bake 5-8 minutes or until the top of the cookies begin to brown.

Place on newspaper to cool before placing in a container.  I cleaned off cookie sheet with a wax paper before putting on the next batch*.

*NOTE: These cookies have to be stored in their own container.  DO NOT store with any other cookie.