Sand Tarts With Vanilla
|Sugar||1 Cup (16 tbs)|
|Heavy cream||1 Tablespoon|
|All purpose flour||1 3⁄4 Cup (28 tbs), sifted|
|Baking powder||1⁄2 Teaspoon|
|Heavy cream||1 Tablespoon (For Glazing)|
|Sugar||1 Tablespoon (Mixed With 1 Teaspoon Cinnamon)|
Cream the butter and the sugar.
Gradually beat in the egg yolks, cream, and vanilla.
Sift the flour with the salt and baking powder.
Add to the butter mixture; blend well.
Chill, covered, at least 3 hours, or overnight.
Divide the mixture into three parts.
Roll out one part at a time between sheets of waxed paper to 1/8 inch thickness.
Cut in the traditional diamond shape, or use a 2 1/2-inch round cutter.
Brush the tops with cream and sprinkle with the cinnamon-sugar mixture.
Bake in a 375° oven for about 6 minutes, or until delicately browned.
Let cool slightly before removing to racks for complete cooling.