RECIPE WITH NOTES BELOW! (Copy the text and paste into a doc to print.)

Many who grew up in central Pennsylvania will understand that it’s just not Christmas without these crispy cut-out sugar cookies! These are a traditional Christmas treat in the region that includes and surrounds the Mennonite, Pennsylvania Dutch, and Amish communities.

I thought they were called “sand tarts” because the colored sugar used to decorate them is called “sanding sugar” (at least, it’s labeled as such when sold at Pennsylvania Dutch/Amish markets). It is also suggested that the name derives from "sand hearts" or "saints' hearts," because the cookies originally were cut into heart shapes. Still other say it’s because the cookies are so thin and crispy, they can crumble “like sand.”

With other seasonal cookie cutters and decorations, you could turn these into a Valentine’s Day treat for your sweetie, or make them for any other seasonal reason. One time, I made some with an autumn theme for a wedding.

You can make the dough ahead of time because it needs to chill for several hours. It’s OK to leave it in the refrigerator overnight, or for a few days, or even freeze it for future use.

MEG’S MOM’S SAND TARTS

INGREDIENTS
1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 large eggs
1 Tablespoon milk
1 teaspoon baking soda
4 – 4½ cups flour
One egg white for egg wash
Colored sugar sprinkles, cinnamon/sugar, and almond slices for decorating cookies

TOOLS
Electric mixer or stand mixer, seasonal cookie cutters, baking sheets, baking parchment, a pastry brush, measuring spoons and cups, a thin metal turner/spatula (or two), rolling pin, several cooling racks, something to sprinkle the colored sugar with, a kitchen timer, and a big box to store them in.

HOW TO
In a large mixing bowl, using electric mixer cream sugar and butter until it’s lighter in color and fluffy. Add eggs and milk and mix well.

In a separate bowl, combine flour and baking soda. Add flour mixture gradually to sugar/butter mixture until dough is somewhat (but not too) firm. Dump dough out onto a floured surface and divide into 4 pieces. Form each into a disc and tightly wrap with plastic film. Refrigerate for at least several hours, ideally overnight.

When you’re ready to bake: Bring your dough close to room temperature by allowing it to sit on the countertop for a couple/few hours. Flour your rolling pin and surface well, and keep the flour handy – you don’t want the dough to stick.

(Note: Other versions of this cookie use a dough that’s less firm and is to be rolled when cold, but my recipe rolls fine when at room temp or just slightly chilled.)

Preheat oven to 350 F and make the racks are closer to the middle than the upper/lower of the oven, with one empty rack between them.

Cut the first dough disc in half. Roll it out VERY THIN** and cut into shapes with cookie cutters. You may be able to re-roll scraps one or two more times, but each time you re-roll, the finished product will be less tender. I have good luck if I mix the first round of scraps with another hunk of fresh dough.

**About the thin-ness: If they’re too thick, they won’t be flaky-crispy. These cookies must be almost paper-thin, and crispy.

Using the metal turner (and a little bit of flour if necessary), carefully transfer cut-outs to parchment-lined baking sheets. Mix an egg white with a Tbsp water in a small bowl, and very lightly brush each cookie with the egg wash. No puddles! It’s only there to make the sugar stick.

Now, decorate by sprinkling colored sugar on the cookies. Or, try using a cinnamon/sugar mixture, paired with a sliced almond or some chopped walnuts.

Place sheets in oven – two at a time but never more. They’ll take 7-10 minutes, usually – Check at 7 minutes then continue one or two minutes at a time, until they just start to turn golden brown. Watch carefully to make sure they don’t get too brown. Adjust baking time as needed, depending on your oven. There is a fine line between perfectly baked and too brown. You’ll know it when you see it.

Remove baking sheet from the oven and allow to cool for a minute or two. Transfer cookies to wire racks to cool completely. Store in airtight container. These cookies will last for weeks in your fridge or freezer, assuming your family discovers your hiding place.

Link to recipe on my blog: https://mygrandmasrecipes.wordpress.c...