How to Make Grandmoms Sand Tarts Like A Professional

Alright, y’all! Let’s whip up some Nanny’s Sand Tarts, a delightful treat that’ll remind you of good times in the kitchen. These buttery cookies are sure to be a hit at any gathering. Grab your apron, and let’s get started!

Nanny’s Sand Tarts

These sweet little morsels are not just any cookies; they’re a taste of nostalgia! Serve them at a party, or keep them all to yourself—no judgment here!

How to Make Grandmoms Sand Tarts Like A Professional

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Powdered sugar for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. This should take about 3-5 minutes.
  3. Add the vanilla extract and mix well.
  4. In another bowl, combine the flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Don’t overdo it—keep that dough tender!
  5. Once the dough is mixed, use your hands to roll small balls, about 1 inch in diameter.
  6. Roll each ball in powdered sugar until it’s well-coated. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake in the preheated oven for about 12-15 minutes, or until the edges begin to turn a light golden brown. Keep an eye on them; you don’t want to overbake.
  8. Once they’re done, let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

And there you have it! Nanny’s Sand Tarts are simple to make and oh-so-delicious. Whether you’re indulging by yourself or sharing with friends, these cookies are sure to bring some sweetness to your day. Enjoy!

Natasha is a professional blogger and co-founder of Taco Recipe. She holds a master’s degree in Chiff and enjoys writing recipes.

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