Sand Tarts Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 3475 Calories from Fat 1298
% Daily Value*
Total Fat 148 g227.6%
Saturated Fat 29.8 g149.1%
Trans Fat 13.5 g
Cholesterol 211.5 mg70.5%
Sodium 1719.9 mg71.7%
Total Carbohydrates 474 g158%
Dietary Fiber 40.4 g161.5%
Sugars 219.6 g
Protein 86 g172.7%
Vitamin A 5% Vitamin C 0.08%
Calcium 119.2% Iron 27.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
