Cookies, Sand Tarts 

Crisp little sugar cookies that keep indefinitely in a sealed container. Makes a large recipe I wouldn't advise doubling.

Topping:
1/4 c sugar
1 t cinnamon
1 beaten egg + 1 T water
1/2 lb soft unsalted butter
2 c sugar
1 t salt
2 t vanilla
3 eggs, separated
4 c flour

Beat egg whites in mixer bowl with whips until stiff (remove to another bowl).  In mixer bowl with cookie paddles, beat butter.  Add sugar and beat until creamy.  Mix in salt, vanilla and egg yolks.  Gently fold egg whites into mixture just until some white patches still remain.  Gently stir in 2 c flour, then add remaining 2 c flour blending lightly but thoroughly.  Form into four lumps, ready to roll out, and wrap each tightly in plastic wrap.  Chill dough overnight.  Preheat oven to 350*.  Remove only one lump at a time and roll dough very thin, about 1/8 inch on well floured counter, and use cookie cutters to form cookies.  Place on an UNGREASED cookie sheet.  In small bowl or shaker, combine sugar and cinnamon for topping.  Brush some beaten egg on each cookie (you don't have to paint the whole cookie) and sprinkle on some of the cinnamon sugar.  Bake 10-12 minutes, watching carefully so they don't get too brown; 45 seconds can make a difference.  Remove from pan right away and cool on racks.

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