My husband introduced me to sand tarts and now they have become a standard in our holiday cookie repertoire. My sister is absolutely addicted to them and every year we have to make two or three dozen just for her. If you love buttery, sugary, crispy cookies these will be right up your alley.
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon Diamond kosher salt
- 3 1/2 – 4 cups all-purpose flour
- 1 egg, beaten
- colored sugar
Cream together the granulated sugar and unsalted butter until fluffy, 3 – 5 minutes.
Beat in the eggs one at a time. Beat well after each addition.
Stir in the pure vanilla extract.
In another bowl, whisk together the baking powder, Diamond kosher salt and all-purpose flour.
Slowly stir the flour mixture into the butter mixture until well combined.
Form dough into a ball and cover bowl with plastic wrap.
Chill dough for at least 2 hours but dough work best if chilled overnight.
Preheat oven to 350 degrees Fahrenheit and spray baking sheets with cooking spray.
Roll out the dough to 1/4 inch (or thinner) thick.
Cut out cookies with cookie cutters.
Arrange 1 inch apart on the baking sheet.
Brush the cookies with the beaten egg and sprinkle with colored sugar.
Bake for 8 – 10 minutes or until golden brown.
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