Classic Amish Sand Tarts Recipe: Buttery Shortbread Cookies

My mother-in-law shared this family recipe for crisp, buttery Amish sand tarts. She learned them while working in a bakery owned by a distant relative from the Amish community. These cookies have been part of our family holiday cookie day for years and are always a favorite. They’re thin, tender, and simple to decorate — perfect for letting kids help with cutting shapes and adding sprinkles.

Yield: About 50 thin cookies (freezes well).

Amish Sand Tarts

A classic Amish cookie: crisp, buttery sand tarts that hold their shape well and are fun to decorate. These make an excellent addition to holiday cookie trays and family gatherings.

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon salt
• 2 teaspoons baking powder
• 5 cups all-purpose flour

Toppings

• 1 egg (for egg wash)
• Sprinkles or brown sugar, for topping

Instructions

1. Make the dough: Cream the softened butter and sugar together until light and well combined. Add the eggs one at a time and mix until smooth. Stir in the vanilla and almond extracts. Add the flour, baking powder, and salt, mixing until the dough comes together. The dough will be stiff; you may want to finish mixing with a stand mixer.
2. Chill: Cover the dough and chill in the refrigerator for at least 3 hours, or overnight. If chilled overnight, allow the dough to sit at room temperature for 2–3 hours before rolling so it softens enough to roll out easily.
3. Roll and cut: Dust your work surface with flour and roll the dough thinly in batches. Use cookie cutters to cut desired shapes. Transfer the cut cookies to baking sheets lightly greased with cooking spray or lined with parchment paper.
4. Top and bake: Brush each cookie lightly with the beaten egg. Sprinkle with sprinkles or brown sugar as desired. Bake at 350°F (175°C) for 8–12 minutes, or until the bottoms are just starting to brown and the tops are slightly golden. Watch carefully — these cookies bake quickly and oven temperatures vary.

Notes

Keep a close eye while baking. For a slightly crisp finish bake until a light golden color; for a softer bite, remove when barely tinged with color. Cooking spray or parchment paper helps the cookies release intact from the baking sheet.

Storage: Store at room temperature in an airtight container for up to 7 days. These cookies also freeze well for up to 3 months — separate layers with parchment to prevent sticking.

Tips and background

Room-temperature butter and eggs help create a smooth dough. If the butter is too warm it won’t whip properly; if it’s too cold it may form lumps. Bringing eggs to room temperature before adding them prevents the butter from seizing up again.

Steps at a glance:

1. Cream butter and sugar, add eggs and extracts.
2. Mix in dry ingredients until incorporated.
3. Chill dough, roll thin, and cut shapes.
4. Brush with egg wash, add toppings, and bake.

Fun for kids

Rolling and cutting the dough is an easy task to share with children (with supervision). Decorating with sprinkles or brown sugar is a kid-friendly way to get them involved in the kitchen and create holiday memories. While it can be messier to bake with little ones, including them teaches responsibility and practical skills.

Family and tradition

These sand tarts come from a tradition of home baking in Amish and Mennonite communities. Growing up in that culture often meant learning household skills and contributing to family work from a young age. Those early lessons in responsibility and service often translate into helpful work habits later in life.

If you try this recipe, let it cool completely before storing. These sand tarts are ideal for cookie exchanges, holiday trays, or a simple family treat. Enjoy!