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Sand Tarts

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Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1 , beaten
  Cake flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Almonds 1⁄2 Cup (8 tbs), blanched
  Egg white 1
  Sugar 1 Tablespoon
  Cinnamon 1⁄4 Teaspoon
Directions

Cream shortening and sugar thoroughy.
Add beaten egg and dry ingredients which have been sifted together.
Chill dough until stiff.
Roll out 1/8 inch thick and cut with various shaped cutters.
Press 1/2 almond in the center of each, brush tops of cookies with egg white and sprinkle with cinnamon and sugar mixture.
Bake in moderate oven (375°F.) 10 minutes.
This makes 76 cookies 2 1/2 inch diameter.
A crisp cookie which keeps well.
VARIATION—Roll thin, cut with tiny bridge set cutters, bake 5 minutes, remove from oven and cool.
Frost with Peppermint Spread and while moist outline each with candy beads.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Party

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