Let’s get down to business today! Three days remaining, a slim margin….okay let’s make sand tarts! Get it? Small amount of days remaining, and these cookies are thin as can be. Haha, okay okay maybe that was corny. But nonetheless these cookies are delicious. And I have a secret for you to make the cookies as thin as can be. FREEZE THE DOUGH!
- 2 cups granulated sugar
- 1 cup butter, softened
- 2 eggs
- 3 Tbsp heavy cream
- 2 tsp baking soda
- 4 1/2 cups all purpose flour
- cinnamon sugar or granulated colored sugar for decorating
- Cream butter and sugar until light and fluffy.
- Add in eggs, one at a time and mix well. Add in heavy cream and mix well.
- Add in baking soda and the flour. Mix until just blended.
- Scoop dough into 2 sections of dough on saran wrap. Roll the dough like a log, like the “slice and bake” cookie dough you buy at the store.
- Freeze the dough for 2 hours, or overnight (I froze mine overnight).
- Preheat oven to 350F when ready to bake and line a baking sheet with parchment paper or a silicone baking mat.
- Slice cookies about 1/8 – 1/4 inch thick. Place on baking sheet. Side note – since I rolled my logs out circumferentially small, I used to slices of dough to make one cookie. I like big cookies!
- Sprinkle with cinnamon sugar or granulated colored sugar.
- Bake for 10-12 minutes or until a nice deep golden brown. You can have these cookies in two ways – crispy or soft. I like my sand tarts crispy, so I aired more on the side of 12 minutes.
- Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to completely cool.