Sand Tarts

 

Mother/Joy of Cooking Cookbook

My mother faithfully made sand tarts for us every Christmas.  She didn’t roll them as thin as some folks like to do; instead she rolled them a bit thicker so she could  use a variety of Christmas cookie cutters.  I can still remember her groans if the angel lost its head or wings; I have the same trouble!   We would often help her at the beginning of the baking session, and then peter out, leaving her to finish up and decorate.  I’ve enjoyed carrying on the tradition, since my mother’s death in 2003, using the exact same cookie cutters.

Beat until soft:

            ¾ c. butter

Add gradually and blend until creamy:

            1¼ c. sifted white sugar

Beat in:

            1 egg

            1 egg yolk

            1 t. vanilla

Sift before measuring:

            3 c. all-purpose flour

Resift with:

            ¼ t. salt

Stir the flour gradually into the butter mixture until well blended.  The last of the flour may have to be kneaded in by hand.  Chill the dough several hours.

Preheat oven to 400 degrees.

Roll the dough, cut into shapes with cookie cutters and place on greased cookie sheets.  Bake 5-8 minutes, depending on thickness.

Ice with White Butter Icing.