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Dec. 20th, 2018 09:15 pmSand Tarts, a holiday cookie. NOT FOR BEGINNERS
1 1/4 cup sugar
3/4 cup butter (real, best you can afford. Plugra is my favorite)
1 egg
1 egg yolk (reserve white for later)
1 t. vanilla
1 t. lemon rind, freshly grated
3 cups flour
1/4 t. salt
Cream sugar and butter, add egg & yolk & vanilla & lemon rind & salt. Finally add flour. Dough is VERY FIRM and you may need to use your hands and kinda knead to get it all mixed in. Make into 8 equal-size hamburger-style patties, put patties in ziplock baggies (two patties fit in a quart ziplock, they cannot touch or be stacked) overnight in the fridge. Patties will be FAR EASIER for you to roll out on the morrow, not even remotely kidding here.
Roll thin. (Cookies are translucent when made properly. You can see light through them.) Cut out into (ideally) spade shapes. Decorate each cookie with egg white glaze, sliver of sliced almond, sprinkle of sugar.
Bake until slightly brown around the edges. They cook fast. You are allowed to take them out, remove the brownest ones, and put the tray back in for more browning.
Bake at 400F for about six to eight minutes. Watch very carefully.
DO NOT MAKE THESE COOKIES IN THE SUMMERTIME, HUMIDITY WILL RUIN THEM. (I say this because I have done it. They lose crispyness in about thirty minutes. It is horrifying. DO NOT make these cookies in the summertime.)
1 1/4 cup sugar
3/4 cup butter (real, best you can afford. Plugra is my favorite)
1 egg
1 egg yolk (reserve white for later)
1 t. vanilla
1 t. lemon rind, freshly grated
3 cups flour
1/4 t. salt
Cream sugar and butter, add egg & yolk & vanilla & lemon rind & salt. Finally add flour. Dough is VERY FIRM and you may need to use your hands and kinda knead to get it all mixed in. Make into 8 equal-size hamburger-style patties, put patties in ziplock baggies (two patties fit in a quart ziplock, they cannot touch or be stacked) overnight in the fridge. Patties will be FAR EASIER for you to roll out on the morrow, not even remotely kidding here.
Roll thin. (Cookies are translucent when made properly. You can see light through them.) Cut out into (ideally) spade shapes. Decorate each cookie with egg white glaze, sliver of sliced almond, sprinkle of sugar.
Bake until slightly brown around the edges. They cook fast. You are allowed to take them out, remove the brownest ones, and put the tray back in for more browning.
Bake at 400F for about six to eight minutes. Watch very carefully.
DO NOT MAKE THESE COOKIES IN THE SUMMERTIME, HUMIDITY WILL RUIN THEM. (I say this because I have done it. They lose crispyness in about thirty minutes. It is horrifying. DO NOT make these cookies in the summertime.)
