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Sand Tarts

Guest Author - Sandy Moyer

Sand Tarts

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1 T. milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1-1/2 cups flour
  • cinnamon sugar mixture for tops of cookies
  • Pecan halves, almonds or walnut pieces for tops of cookies

Preparation -
Beat the butter, sugar and egg yolks together. Add the milk and vanilla and mix well. In a separate bowl, mix the flour, baking powder and salt together. Add the dry mixture to the butter mixture. Mix thoroughly to form a cookie dough. Wrap the dough in waxed paper and refrigerate for 6 to 8 hours or overnight. On a floured surface, roll a portion of the dough to about 1/8" thick or less. Cut with a round or scalloped cookie cutter (about 2" to 3" in diameter). Place the cut-outs on ungreased cookie sheets. Beat the egg whites lightly with a fork. Gently brush a small amount of the lightly beaten egg white onto the centers of the unbaked cookies. Lightly sprinkle the cinnamon-sugar mixture over the egg white. Place a nut in the center of each unbaked cookie and press it lightly in place. Bake in a preheated oven at 350º for about 7 to 8 minutes. Remove from the cookie sheets to a parchment paper or white paper towel covered counter-top. Cool completely before stacking and storing in an air-tight container.


Rippled Biscuit Cutters Set/4Rippled Biscuit Cutters - Set of 4
These nesting stainless steel round, cutters come in 1-1/2", 2-1/8", 2-1/2", and 2-3/4" diameter sizes. The rippled edge style is great for cutting out perfect sand tarts.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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