Creamy Sand Tarts
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||2 3⁄4 Cup (44 tbs), sifted|
|Egg white||1 , lightly beaten|
|Sugar||1⁄4 Cup (4 tbs)|
Cream butter, sugar, and salt until light and fluffy; beat in egg, .then, vanilla.
Mix in flour, 1/3 at a time, beating just to blend.
Wrap dough and chill 1 hour.
Preheat oven to 375° F.
Roll, a small amount of dough at a time, 1/8" thick and cut with a 2" round cutter.
Arrange 1" apart on greased baking sheets, brush with egg white and sprinkle with sugar.
If you like, top each with an almond half.
Bake 8-10 minutes until pale golden.
Cool on wire racks.
About 80 calories per cookie.