Nicky's Sand Tart Cookies

Name: Nicky's Sand Tart Cookies
Prep time: 3 h 30 min
Cook time: 5 min
Total time: 3 h 35 min
Yield: makes about 80 cookies
Cuisine: American
Ingredients: 1 1/4 c sugar sifted; 3/4 c real butter; 1 egg; 1 egg yolk; 1 tsp vanilla; 1 tsp lemon zest (grated lemon rind); 3 c bread flour sifted; 1/4 tsp salt (if butter is unsalted); 1 egg white; 1/2 c almonds, split and blanched; OPTIONS; A GOOD SAND TART WITH A SLIGHTLY DIFFERENT FLAVOR MAY BE MADE BY FOLLOWING THIS RECIPE AND SUBSTITUTING 1 1/3 CUPS OF BROWN SUGAR FOR WHITE SUGAR

By Caroline Reznicek
@Mysstyblue

As a child, we always made a 4 hour drive to spend the Christmas week at Grand Mother Nicky's house. She always had wonderful things baked for us kids and the thing I looked forward to sinking my teeth into the most was her sand tarts. They were so thin and delicious that I know I could have eaten the whole huge cookie tin all by myself. After Nicky passed away in 1976, I looked through some of the cook books that my mother had been given from her, but no sand tart recipe! Years later I was reminiscing with a cousin and she happened to have that particular recipe. So here it is. ENJOY!

Blue Ribbon Recipe

A really tasty, light cookie! With a delicate lemon flavor these are both refreshing and addictive. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

10 Comments

Serves:

makes about 80 cookies

Prep:

3 Hr 30 Min

Cook:

5 Min

Method:

Bake

Ingredients

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1 1/4 c

sugar sifted
3/4 c

real butter
1

egg
1

egg yolk
1 tsp

vanilla
1 tsp

lemon zest (grated lemon rind)
3 c

bread flour sifted
1/4 tsp

salt (if butter is unsalted)
1

egg white
1/2 c

almonds, split and blanched
OPTIONS
A GOOD SAND TART WITH A SLIGHTLY DIFFERENT FLAVOR MAY BE MADE BY FOLLOWING THIS RECIPE AND SUBSTITUTING 1 1/3 CUPS OF BROWN SUGAR FOR WHITE SUGAR

How to Make Nicky's Sand Tart Cookies

Step-by-Step

Beat butter until soft and gradually add the sugar until all is creamy.
Then beat in one at a time, the egg, the egg yolk, the vanilla and the lemon zest.
Sift flour and salt (if necessary) together and gradually add into the butter mixture until the ingredients are well blended.
Chill the dough for several hours.
When chilled, roll the dough until it is very thin. Cut it into inch and a half rounds or any desired shape and place on greased cookie sheet or parchment paper.
Brush tops with egg white.
Sprinkle them generously with sugar, and garnish them with the blanched split almonds.
Bake them at 350F for about 5 minutes or until the edges begin to turn slightly brown. Remove from heat immediately as they can burn quickly.
HINT: I am not an accomplished baker, and usually would tear the thinly rolled dough getting the cookies to the parchment paper. I found that I could roll the dough out on the parchment, then transfer whole thing to my cookie sheet, cut my cookies out in neat rows and remove the excess dough from around them, then egg, sprinkle, garnish, and bake.