Mother'S Sand Tarts
Delightful sand tarts with a buttery, crumbly texture and a touch of sweetness, perfect for holiday treats or special occasions. They appeal to cookie lovers of all ages.
Ingredients
Instructions
- Combine sugar and shortening and mix well.
- Add eggs, keeping the white of one for brushing.
- Cream the mixture and beat well.
- Add flour, baking powder, water, and other ingredients; blend.
- Roll dough thin and cut with cookie cutters.
- Place cookies on a cookie sheet and brush with egg white.
- Sprinkle with sugar, peanuts, and cinnamon.
- Bake at 350°F until lightly golden.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. If you're out of eggs, you can replace one egg with 1/4 cup of unsweetened applesauce. To achieve a more festive look, try adding colored sugar or edible glitter on top before baking. Ensure the dough is rolled evenly for consistent baking, as thinner cookies will crisp up faster.
Serving Suggestions
These delightful sand tarts pair beautifully with a cup of tea or coffee, making them perfect for afternoon gatherings. Serve them alongside Tangy Big Fruit Salad for a refreshing contrast. For a festive touch, consider adding a scoop of vanilla ice cream on the side for a delightful treat.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Sand Tarts contains roughly 266 calories, with 1g protein, 11g carbohydrates, and 25g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s best to use a mix of both for a lighter cookie or add a little extra liquid to the dough if needed.
How can I make these cookies more visually appealing?
To enhance the visual appeal, consider using cookie cutters in fun shapes and brushing the tops with colored sugar or edible glitter before baking. You can also drizzle melted chocolate on top after cooling for an extra touch.
What can I do with leftover dough?
Leftover dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 3 months. When ready to use, thaw it in the fridge overnight before rolling and cutting into shapes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).