My Grandmother didn't have much money. She was widowed young and she had seven children, so at Christmas she would make these cookies and give each family a box. These cookies are a very fond memory for me. I now make them for my Grandchildren.

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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.

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  • Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.

  • Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture. Sprinkle with cinnamon sugar, and top with a pecan half. Repeat until all the dough is used up.

  • Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.

Nutrition Facts

178.2 calories; 2.1 g protein; 17.1 g carbohydrates; 40 mg cholesterol; 78.6 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2003
We have changed this recipe to include more flour. The original submission did not specify an amount and we believe the amount originally stated was not enough. Read More
(17)

Most helpful critical review

Rating: 3 stars
01/03/2004
I'm not sure what happened here but these did not work out too well. When you say that you get a "sticky dough" mine was more like cake batter. I thought I did something wrong and added more flour. They were ok but too floury. As a regular bread baker when someone says sticky dough I picture something I can hold that is sticky to the touch. I may try these again sometime but not this year. Read More
(5)
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/29/2003
We have changed this recipe to include more flour. The original submission did not specify an amount and we believe the amount originally stated was not enough. Read More
(17)
Rating: 5 stars
04/29/2003
We have changed this recipe to include more flour. The original submission did not specify an amount and we believe the amount originally stated was not enough. Read More
(17)
Rating: 5 stars
01/03/2004
This was a good recipe. My family really enjoyed them. We will add it to our family favorites! Thanks for sharing such a treasure. Read More
(11)
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Rating: 5 stars
11/30/2004
Thanks Patty for this truly authentic Sand Tart Cookie recipe. This wafer thin gem is one of the joys of Christmas! I roll them out on a slab of marble that used to be the top of an end table. I set the slab on the back porch to "chill" in between batches. It makes the rolling out easy for the thinnest possible cookie. Yum! Read More
(9)
Rating: 5 stars
12/03/2006
My grandmother would tell you that you should see light thru the cookie. I have made these for years. They are a wonderful holiday tradition. I have never met anyone who could eat just one. Fantastic!! Read More
(8)
Rating: 3 stars
01/03/2004
I'm not sure what happened here but these did not work out too well. When you say that you get a "sticky dough" mine was more like cake batter. I thought I did something wrong and added more flour. They were ok but too floury. As a regular bread baker when someone says sticky dough I picture something I can hold that is sticky to the touch. I may try these again sometime but not this year. Read More
(5)
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Rating: 1 stars
12/26/2011
It was sticky mess added flour but the tasted like flour then..nothing like my grandma made. Read More
(2)
Rating: 5 stars
12/21/2014
Best recipe! Nice fluffy melt in your mouth perfect. Read More
(1)
Rating: 5 stars
12/18/2015
yes I tried this recipe and didn't change a thing and they were like what my grandmother used to make We all loved them Read More
Rating: 4 stars
12/27/2014
We use a slightly different recipe (different proportions) and we generally make these at Christmas time so we use Christmas shaped cookie cutters and decorate with colored sprinkles/sugar. We don't do the egg white mixture - just put the sprinkles on and they stick once baked. To make the dough cool enough to work with without waiting overnight we wrap it in wax paper and put it in the freezer for a while. My daughter is gluten free and I've even made ours with gluten free flour (I used a mix that's "all purpose" from Wegman's but the Bob's Red Mill works as well). This year when we rolled them out I used coconut flour and they came out just like the regular ones. Last year we used the all purpose mix and when they baked they puffed up instead of staying thin. Read More