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One of the best edibles our German ancestors brought to town was sand tarts. These are incredibly rich Christmas cookies that make shortbread seem so short.
Sandies as simple as cookies get. Most are served undecorated as they need no further flavoring.
To get the right texture, closely follow the instructions on keeping the dough chilled. If allowed to warm, the dough will lose its crunchy goodness,
Despite all the decorated Christmas cookies, sand tarts are always the first cookies to run out every Christmas. So make a lot.
SAND TARTS
21⁄2 cups sugar
2 cups butter, room temperature
1 teaspoon vanilla
2 large eggs
4 cups flour
1 Beaten white of 1 egg
Mix vanilla, sugar and butter to cream. Beat in 2 eggs. Gradually blend in flour. Wrap and chill overnight.
Roll as thin as possible on floured board. Work with 1⁄4 of the dough at a time. Keep remaining dough chilled. Cut
into diamonds. Place on greased cookie sheets. Brush each cookie with beaten egg white.
Bake in 350-degree oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets for 5 minutes, then remove to wire racks. Store in airtight containers.
Note: Sprinkle with mix of sugar and cinnamon or top with pecan nuts.
One of the best edibles our German ancestors brought to town was sand tarts. These are incredibly rich Christmas cookies that make shortbread seem so short.
Sandies as simple as cookies get. Most are served undecorated as they need no further flavoring.
To get the right texture, closely follow the instructions on keeping the dough chilled. If allowed to warm, the dough will lose its crunchy goodness,
Despite all the decorated Christmas cookies, sand tarts are always the first cookies to run out every Christmas. So make a lot.
SAND TARTS
21⁄2 cups sugar
2 cups butter, room temperature
1 teaspoon vanilla
2 large eggs
4 cups flour
1 Beaten white of 1 egg
Mix vanilla, sugar and butter to cream. Beat in 2 eggs. Gradually blend in flour. Wrap and chill overnight.
Roll as thin as possible on floured board. Work with 1⁄4 of the dough at a time. Keep remaining dough chilled. Cut
into diamonds. Place on greased cookie sheets. Brush each cookie with beaten egg white.
Bake in 350-degree oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets for 5 minutes, then remove to wire racks. Store in airtight containers.
Note: Sprinkle with mix of sugar and cinnamon or top with pecan nuts.
