Recipe: Sand Tarts
Cream:
0.75 C butter
Gradually mix in:
1.25 C sugar
Beat in:
1 egg
1 egg yolk (save the second egg white - you'll need it later)
1 tsp vanilla extract
1 tsp grated lemon rind Gradually stir in: 3 C all purpose flour
You can usually start the flour with the mixer, but eventually you will have to stir by hand or even knead a little.
Chill the dough for several hours.
Roll the dough very thin, cut with cookie cutters and place on a greased tin.
Use a pastry brush to brush the egg white over the tops of the cookies (I told you you'd need it later). Decorate with sugar (or nonpareils - red hots will melt, though, so be careful).
Bake in a quick oven at 400 F for about 8 minutes.
1 egg yolk (save the second egg white - you'll need it later)
1 tsp vanilla extract
1 tsp grated lemon rind Gradually stir in: 3 C all purpose flour
You can usually start the flour with the mixer, but eventually you will have to stir by hand or even knead a little.
Chill the dough for several hours.
Roll the dough very thin, cut with cookie cutters and place on a greased tin.
Use a pastry brush to brush the egg white over the tops of the cookies (I told you you'd need it later). Decorate with sugar (or nonpareils - red hots will melt, though, so be careful).
Bake in a quick oven at 400 F for about 8 minutes.