Traditional Pennsylvania Dutch Sand Tarts
Transport yourself to the heart of Pennsylvania Dutch country with these delightful sand tarts. Crispy on the outside and slightly chewy on the inside, these cookies are infused with the rich flavors of sweet pecans and aromatic cinnamon. Ideal for any occasion, they are best enjoyed paired with a glass of icy cold milk or a steaming cup of tea. This classic recipe, passed down through generations, is sure to bring warmth and nostalgia to your gatherings. Each bite is a celebration of time-honored baking traditions that have stood the test of time.
100
Servings
120
Calories
8
Ingredients
Ingredients
shortening
2 cups (softened)
salt
1/4 teaspoon
sugar
2 1/2 cups (granulated)
flour
4 cups (sifted)
eggs
2 (well beaten)
egg white
1 (lightly beaten)
cinnamon sugar
to taste
pecan halves
100
Instructions
1
In a large mixing bowl, cream together the softened shortening, salt, and granulated sugar until the mixture is light and fluffy.
2
Gradually add in the sifted flour, mixing thoroughly until the dough forms a cohesive ball.
3
Incorporate the well-beaten eggs into the dough, ensuring it is well mixed and evenly combined.
4
Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 4 hours, or preferably overnight to allow flavors to develop.
5
Preheat your oven to 350°F (175°C).
6
On a lightly floured surface, roll out the chilled dough to a thickness of approximately 1/8 inch.
7
Use a cookie cutter to cut the dough into rounds. Place the rounds onto ungreased baking sheets.
8
Brush each cookie round with lightly beaten egg white, sprinkle generously with cinnamon sugar, and gently press a pecan half into the center of each cookie.
9
Bake in the preheated oven for 10 minutes or until the edges are lightly golden.
10
Allow the cookies to cool on a wire rack before serving.
Nutrition Information
6g
Fat
18g
Carbs
1.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Pennsylvania Dutch Sand Tarts?
They are delightful, traditional cookies that are cris py on the outside an d slightly chewy on the inside, infuse d with pecan s an d cinnamon flavor s.
How many cookies doe s this recipe make?
This recipe yiel d s approximately 100 serving s.
What is the main fat use d in the se san d tart s?
The recipe use s 2 cup s of softene d shortening.
How long shoul d the dough be chill e d?
The dough shoul d be refrigerate d for at leas t 4 hour s, or preferably overnigh t.
What is the baking temperature for this recipe?
Prehea t you r oven to 350 degree s F (175 degree s C).
How thic k shoul d I rol l the dough?
Rol l the chill e d dough ou t to a thick nes s of approximately 1/8 inc h.
What is use d to glaze the top of the cookie s?
Eac h cookie roun d is brush e d with lightly beate n eg g white befor e baking.
What are the top ping s for san d tart s?
The cookie s are to p pe d with cinnamon suga r an d a peca n half.
How long do the se cookie s nee d to bake?
Bake the m for 10 min ute s or unti l the edge s are lightly gol de n.
How many calorie s are in eac h san d tart?
Eac h cookie ha s approximately 120 calorie s.
What is the fat conten t pe r serving?
The re is 6g of fat pe r serving.
How many carbohy drate s are in eac h cookie?
The re ar e 18g of carbohy drate s pe r serving.
How muc h protei n do the se cookie s contain?
Eac h cookie contain s 1.2g of protei n.
How muc h suga r is use d in the dough?
The recipe call s for 2 1/2 cup s of gran ulate d suga r.
How muc h flou r is require d?
You wil l nee d 4 cup s of sif te d flou r.
How many eg g s ar e in the dough mix ture?
Two wel l-beate n eg g s ar e mix e d into the dough.
Do I nee d to greas e the baking sheet s?
No, plac e the cookie roun d s on to un greas e d baking sheet s.
What type of nut s ar e use d in thi s recipe?
Thi s recipe use s peca n halve s.
What is the firs t ste p in making san d tart s?
Crea m to gethe r the sof tene d shortening, sal t, an d gran ulate d suga r unti l fluf fy.
How shoul d the flou r be prepare d?
The flou r shoul d be sif te d befor e bein g ad de d to the mix ture.
What is the bes t way to serv e the se cookie s?
They are bes t enjo ye d with ic y col d mil k or a steam in g cup of tea.
What is the categor y of thi s recipe?
Thi s recipe fall s un de r the Des ser t categor y.
How muc h sal t is require d?
The recipe call s for 1/4 tea s poo n of sal t.
What are som e of the tag s for thi s recipe?
Tag s inclu de cookie s, des ser t s, bakin g, penn syl vani a dutc h, an d holi da y cookie s.
Shoul d the dough be cover e d durin g chill in g?
Ye s, cove r the dough with plas ti c wra p or a clea n kitc he n towe l.
How do I for m the cookie s hape s?
Us e a cookie cutte r to cu t the rol l e d dough into roun d s.
What shoul d I do af te r bakin g the cookie s?
All ow the m to coo l on a wir e rac k befor e ser vin g.
How do I kno w whe n the dough is rea dy for chill in g?
The dough is rea dy onc e it for m s a coh esiv e bal l af te r mix in g in the flou r an d eg g s.
I s thi s recipe con side re d ol d-fas hion e d?
Ye s, it is de s cri be d as a cla s si c recipe pas se d dow n th rou g h gen era tion s.
How muc h cinnamon suga r is use d?
It shoul d be s pri nk le d gen ero u sly to tas te ove r the eg g white glaz e.