A recipe share? From pomfy™?... a brand dedicated to all things sleep?

Well...yes. Because pomfy™ is all about cultivating peace of mind in an increasingly manic world ...and it can be found in the most unlikely of places. Holiday baking traditions for instance.

Sand tarts are thin, crispy butter cookies that are hard to resist. Eat one and you may quickly find yourself munching more than expected. They were a seasonal tradition in my home and a popular holiday cookie in Lancaster Pennsylvania.

These cookies are rolled out and cut into shapes using your favorite cookie cutters. My mom always used the same star shaped cookie cutter every year. 
While sand tarts are as easy as sugar cookies, there is one trick that sets them apart. The key to a great sand tart is to roll the cold dough very thin, right around 1/8-inch thick. However, this also makes them easier to burn, so watch carefully and pull them out of the oven as soon as they're lightly golden brown.

And don't skip the egg white wash! It's what gives these little morsels their crispness and a subtle shine!

Before the cookies are baked, you can adorn them with delicious toppings. In my home, my mom only used festive red and green colored sugar sprinkles. These cookies were exclusively made at Christmas, hence the color scheme.

  • 1 Box 10x sugar, or 3 3/4 C. confectioner sugar 
  • 4 eggs 
  • 4 Cups flour 
  • 1/2 lb. butter, 2 sticks, softened 
  • 1 egg for egg wash
  1. Mix sugar and butter. 
  2. Add eggs & flour. 
  3. Wrap dough in saran wrap and chill for 1 hour (makes it easier to roll). 
  4. On a floured surface, roll out a softball-size piece of dough with a rolling pin until very thin (thickness of CD or less). 
  5. Cut with favorite cookie cutter shape. 
  6. Place on an ungreased cookie sheet. 
  7. Brush lightly with egg wash and decorate with colored sugar sprinkles. 
  8. Bake in 350 oven until light golden color (about 6-8 minutes - watch carefully!)

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