Almond Ginger Sand Tarts
|Unsalted butter||1⁄4 Cup (4 tbs), softened (1/2 Stick)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Ground ginger||2 Teaspoon|
|Double acting baking powder||1⁄4 Teaspoon|
|Whole almonds||1⁄2 Cup (8 tbs), ground fine in a food processor or blender|
|Almond slices||25 (For Garnish)|
|Egg white||1 Large, lightly beaten|
In a bowl with an electric mixer cream together the butter, the shortening, and the confectioners' sugar until the mixture is combined well and beat in the vanilla.
Into the bowl sift together the flour, the ginger, the salt, and the baking powder and combine the dough well.
Add the ground almonds, blend the dough well, and chill it, wrapped in plastic wrap, for at least 1 hour or overnight.
Roll out the dough 1/4 inch thick between sheets of wax paper, with a 2-inch round cutter cut out rounds, and arrange them 2 inches apart on greased baking sheets.
Brush the tops of the rounds with some of the egg white, put 1 of the almond slices on each round, and brush the almonds with more of the egg white.
Gather the scraps, reroll the dough, and make more almond-topped rounds in the same manner.
Bake the cookies in the middle of a preheated 325° F.oven for 15 to 20 minutes, or until the tops are pale golden.
Let the cookies cool on the sheets for 2 minutes, transfer them with a metal spatula to racks, and let them cool completely.
The cookies may be made 4 days in advance and kept in an airtight container.