One of my very favorite cookies from childhood was the Sand Tart, a cookie my Mom made only at Christmas (not sure why, nothing particularly holiday about it!), and each year I think about bringing it back for my cookie tray. For one reason or another, usually that there are so many other interesting cookie recipes to try, I rarely get around to it, but this year I would like to share the recipe with you and make a concerted effort to bring this cookie back onto my holiday cookie tray.
A very simple cut-out cookie, the Sand Tart has cinnamon ‘n sugar (my Mom always kept an old spice jar filled with her own mix) as well as a blanched almond on the top. We cut them into triangles, using angles and slides, but you could easily use your favorite cookie cutter.
Family favorite from the 1930′s, originally from Everyday American Cookbook
- 1 1/4 cup butter
- 2 cups sugar
- 2 eggs, separated
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
- 4 cup flour
- 1/4 tsp salt
- Cinnamon and sugar mixture
- Blanched almond halves
Sift flour and salt together.
Cream butter until light; add sugar and beat until smooth. Beat in 1 whole egg and one egg yolk, vanilla extract and lemon zest.
Gradually add in flour mixture and mix until well blended. Refrigerate dough for 2 hours.
Preheat oven to 400F. Line cookie sheets with parchment. Beat remaining egg white slightly.
Roll dough out to 1/8″ thick on lightly floured surface. Cut out with a cookie cutter (or use a pizza cutter to make diagonal lines) and place shapes on the prepared cookie sheets. Brush each cookie with egg white; sprinkle with cinnamon and sugar and press 1/2 almond into the center of each.
Bake 8 minutes until delicately brown.
This recipe is submitted as part of Joy of Baking’s Vintage Thursday roundup. Check out Joy’s site for more great family favorites!