Sand Tarts

From Cook's Country | June/July 2008

Why this recipe works:

Sand Tarts—once-popular cinnamon-sugar cookies—are now mostly forgotten, maybe because the dough is so hard to work with. We wanted to resurrect Sand Tarts by making an easy recipe for them. Cutting the butter into the sugar and flour—a technique known as reverse creaming—incorporated almost… read more

Sand Tarts—once-popular cinnamon-sugar cookies—are now mostly forgotten, maybe because the dough is so hard to work with. We wanted to resurrect Sand Tarts by making an easy recipe for them. Cutting the butter into the sugar and flour—a technique known as reverse creaming—incorporated almost no air into the dough and produced flat, crisp Sand Tarts that looked like sand dollars. Switching from a stand mixer to a food processor to mix ingredients also helps minimize the amount of air incorporated into the dough. Pressing the individual balls of soft, butter-rich dough into thin cookies works much better using this technique than rolling and cutting out the dough. We rolled each 1 1/2-inch ball in cinnamon sugar before flattening them with the bottom of a measuring cup coated with cooking spray. We sprinkled each Sand Tart with more cinnamon sugar before decorating with sliced almonds and baking.

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Makes about 3 dozen cookies

Both sliced natural almonds and blanched slices work well here.

Ingredients

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