Ingredients for Sandtarts
- 1 cup unsalted butter, softened
- 1 1/4 cups white sugar
- 2 large egg yolks
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg white, beaten
- 1 teaspoon ground cinnamon
- 1 cup pecan halves
- 1 teaspoon vanilla extract
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How to Make Sandtarts
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness.
- Using a sharp knife, cut the dough into squares. (Nana's method: cut vertical lines, then horizontal lines to create squares).
- Place the squares onto the prepared baking sheets.
- In a small bowl, combine the cinnamon and sugar.
- Brush the tops of the sandtarts with the beaten egg.
- Sprinkle generously with the cinnamon sugar mixture and top each with a pecan half.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the sandtarts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
8g
Carbs
3g
