Just made our family sandtarts, goes back several generations and takes all day, this one looks very close. I want to share our special recipe as I never see anything quite like it although yours looks close. I like that yours is a smaller version too.
This recipe honors my sweet Mom.
We use 1 pound butter, 2 pounds light brown sugar, 4 eggs and 2 pounds flour.
chill dough in small amounts wrapped in wax paper. I do this day before baking ideally. Roll dough on a lightly flour dusted cloth till you can see through it. This takes some muscle as very hard to roll at first. Cut out desired shapes and I put on a parchment lined cookie sheet that I keep cold between uses. Once on cookie sheet, brush with egg white beaten just till frothy and then add cinnamon and sugar and a whole pecan. Bake 375°F for 4-5 minutes, have to watch carefully. I try to do one size cookie on a sheet as different sizes cook differently. Takes all day if doing by yourself. Makes a lot 40 dozen or so-depending on size of cookie cutter and how much waste- I will re roll left over dough after re chilling only one time. As more flour gets worked into it from the dusting pastry cloth with flour is not good for dough, harder to get super thin. A Christmas tradition!

All our extended Berks county Penna Dutch family made "Drop Sand Tarts" They were not rolled out or cut out but, instead a small amount of the dough was dropped onto the cookie sheet from a spoon. I don't know if the proportions were the same as here but the simple ingredients are the same. They made wafer THIN cookies that melted in your mouth and were near impossible to get off the banking sheets of old. Mother thought it a miracle when Teflon coated cookie sheets became available. Now I use a Sil-pat. This is an awesome buttery cookie that melts in your mouth. They've been sent to wherever my son happened to be deployed (Korea, Bosnia & Iraq) & his buddies ALL wanted more!

I love the simplicity of this recipe. Sand Tarts are my husband's favorite cookie so if I only make one batch of cookies at Christmas these are what I make. I used this recipe but replaced 2 cups sugar with 1 cup Truvia and they turned out pretty good. I also brushed the cookies with egg whites and scattered cinnamon sugar over them prior to baking.

My Mother-in-laws recipe said to use cake flour and salt free butter! Wonderful cookies; wonderful memories!!!!

I have fond memories making these cookies with my Nana. Now 47, I am making these with my children. My favorite cookie!

I have been searching all over the web for this exact recipe (I lost my recipe card), so glad i found it at last!! I cut the recipe in half and make it for myself and my husband..we aboslutely love them all year round.

So pleased to see a family recipe and tradition!! Our favorite cookie to make and eat. The oven watching job is always given to the boys!