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Grandma’s Sand Tart Cookies

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Nothing is better during the holidays than an old family recipe. They’re fun to make year round and they have that added benefit of reminding us of our loved ones. I think most people who love to cook or bake have someone in their past that inspired that love! Whether it was grilling with dad or baking cookies with Grandma it’s never a bad time to bust out those old favorites and whip up a batch. Speaking of old family favorites, these were my Grandma’s Sand Tart Cookies: a holiday staple!

Grandma's Sand Tart Cookies Recipe

Grandma’s Sand Tart Cookies Ingredients:

2 cups granulated sugar
1 cup (2 sticks) butter, softened
3 eggs
1 Tbsp milk
1 tsp baking soda
4 – 4½ cups flour
Colored sugar sprinkles and cinnamon/sugar for decorating cookies
Electric Mixer
Cookie Cutters
Parchment Paper

Grandma's Sugar Cookies

Grandma’s Sand Tart Cookies Directions:

  1. Cream the sugar and butter using the electric mixer.
  2. Add eggs and milk, mix well
  3. In another bowl mix the baking soda and flour.
  4. SLOWLY add this mixture to the wet ingredients. You will need to mix this until it is smooth and creamy.
  5. Separate finished dough into three pieces, form them into balls.
  6. Wrap each ball tightly in plastic wrap to refrigerate overnight.
  7. Set dough out to thaw for a few hours prior to rolling it
  8. Flour the counter top or table where you will be rolling the cookies (add flour as necessary to avoid cookies sticking)
  9. Roll each dough ball out thin
  10. Using selected cookie cutters you are now ready to cut!
  11. Cut them as close together as possible.
  12. Place on baking sheets (line with parchment to avoid sticking)
  13. Decorate cookies with sugar and other toppings
  14. Bake at 350 degrees for 6-8 minutes
  15. Remove sheets from oven and allow to cool completely!
  16. Enjoy! (Store leftovers for up to several weeks in the freezer)
Grandma's Sand Tart Cookies Recipe

These are always fun to make in our house! Let us know what your favorite cookie recipes is below!

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This recipe or post is in no way authorized or associated with the Weight Watchers or myWW Program.