Sand Tarts

Welcome to day five of the 12 Days of Christmas Cookies on WLOW!  Today’s recipe is from a cookbook I thought I’d never get.  If you’re not familiar with the James Beard award, it’s like an Oscar for chefs.  The Essential James Beard Cookbook is subtitled – 450 recipes that shaped the tradition of American cooking.  Now, I don’t know that these cookies shaped out culinary state, but they’re good, and easy to make a have cinnamon – which is basically the definition of a good Christmas cookie.


12 Days of Christmas Cookies on

While I’ve been on a cookie and holiday kick, I’ve also been putting my hat into a few giveaways.  And today started giveaway #2 and #3 for December.  In case you missed the $500 Merry Moolah Giveaway, you can ENTER HERE.

Enter to win a KitchenAid Pro stand mixer & a selection of my favorite brownie baking goods.  Giveaway ends December 15th.

And if you head over to THIS POST you can enter to win a prize pack containing A Few of My Favorite Brownie Things and a KitchenAid Pro Stand Mixer.  Yeah.

Sand Tarts | White Lights on Wednesday

Sand Tarts

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author The Essential James Beard cookbook


For Cookies:

  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 cups sifted cake flour
  • 1/4 teaspoon salt

For Topping:

  • 2 egg whites
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon


  1. Beat together butter and sugar in a large mixing bowl until light and fluffy, about 2 minutes. Add egg and vanilla, mix to combine.
  2. In a medium bowl, mix flour and salt. Add flour mixture to butter mixture, mix until just combined.
  3. Wrap the cookie dough in plastic wrap. Refrigerate for at least 3 hours.
  4. Preheat oven to 375 degrees F. Line a baking sheets with a Sil-Pat or parchment paper; set aside.
  5. Roll out dough to 1/4" thick, and cut into 3" rounds. Transfer cookie dough rounds to prepared baking sheets.
  6. In a small bowl, beat egg whites with a fork. Use a pastry brush to coat the top of each cookie round with egg white. In another small bowl, combine 2 tablespoons sugar and cinnamon. Sprinkle cinnamon sugar over top of cookies.
  7. Bake for 10 to 12 minutes. Remove from oven and cool for 1 minute on baking sheet. Transfer cookies to wire rack to cool completely.


  1. says

    These were a staple from my Oma each year. Definitely wrapped in childhood memories…
    Hers were always diamond shaped.

    Love that you included these!

    • says

      Steph! I’m so glad. I was wondering what region of the country they came from. So glad I could give you a warm fuzzy. I’ll have to make some more, diamond shaped ones for you and the fam.

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