Are there some types of cookies that immediately bring back warm, fuzzy memories of childhood. Well, for me, Sand Tarts are that cookie. This thin, crispy cookie is my all-time favorite. My mother never made them (I’m not sure why.), so I was always thrilled when they were on a cookie tray at church or a friend’s house.
I recently found an awesome hundred-year-old Sand Tart recipe that makes cookies just like I remembered. The cookies are sprinkled with cinnamon and sugar (“sand”), and taste almost like a thin Snickerdoodle. (Does anyone eat Snickerdoodles any more?)
Here is the original recipe:
This recipe originally appeared the American Cookery magazine during World War I. There were sugar shortages during the war. Even though the magazine chose to publish the recipe, the editors encouraged cooks not to make Sand Tarts because they “call for more sugar than ordinary cookies.”
Here’s the recipe updated for modern cooks:
3/4 teaspoon cinnamon
1/2 cup sugar + 2 cups sugar
1 cup shortening
1 extra-large egg + 1 egg yolk (or 2 large eggs + 1 egg yolk)
3 cups flour
1/2 teaspoon salt
1 egg white
whole almonds or raisins (I used almonds.)
Preheat oven to 350° F. Put cinnamon and 1/2 cup sugar in a small bowl; stir to combine, then set aside.
Cream the shortening; beat in the 2 cups of sugar, and the whole egg and yolk. Then stir in the flour and salt. The dough will be crumbly, but will cling together when pressed together. Place the dough on a lightly floured surface, and knead until smooth. Roll out dough out until it is very thin (1/8 inch thick). Cut into rounds or, if desired, other shapes; and place on a greased cookie sheet. Brush cookies with the egg-white, then sprinkle with the cinnamon and sugar mixture. Set an almond or raisin in the center of each cookie. Cut into desired shapes. Place on greased cookie sheets. Bake 8-12 minutes or until lightly browned.