Sand Tarts

Welcome to day five of the 12 Days of Christmas Cookies on WLOW!  Today’s recipe is from a cookbook I thought I’d never get.  If you’re not familiar with the James Beard award, it’s like an Oscar for chefs.  The Essential James Beard Cookbook is subtitled – 450 recipes that shaped the tradition of American cooking.  Now, I don’t know that these cookies shaped out culinary state, but they’re good, and easy to make a have cinnamon – which is basically the definition of a good Christmas cookie.

While I’ve been on a cookie and holiday kick, I’ve also been putting my hat into a few giveaways.  And today started giveaway #2 and #3 for December.  In case you missed the $500 Merry Moolah Giveaway, you can ENTER HERE.

And if you head over to THIS POST you can enter to win a prize pack containing A Few of My Favorite Brownie Things and a KitchenAid Pro Stand Mixer.  Yeah.

The Essential James Beard cookbook

Sand Tarts

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients Method

Ingredients

  

For Cookies:

• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• ½ teaspoon vanilla
• 2 cups sifted cake flour
• ¼ teaspoon salt

For Topping:

• 2 egg whites
• 2 tablespoons sugar
• ½ teaspoon ground cinnamon

Method

 

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• Beat together butter and sugar in a large mixing bowl until light and fluffy, about 2 minutes. Add egg and vanilla, mix to combine.
• In a medium bowl, mix flour and salt. Add flour mixture to butter mixture, mix until just combined.
• Wrap the cookie dough in plastic wrap. Refrigerate for at least 3 hours.
• Preheat oven to 375 degrees F. Line a baking sheets with a Sil-Pat or parchment paper; set aside.
• Roll out dough to 1/4" thick, and cut into 3" rounds. Transfer cookie dough rounds to prepared baking sheets.
• In a small bowl, beat egg whites with a fork. Use a pastry brush to coat the top of each cookie round with egg white. In another small bowl, combine 2 tablespoons sugar and cinnamon. Sprinkle cinnamon sugar over top of cookies.
• Bake for 10 to 12 minutes. Remove from oven and cool for 1 minute on baking sheet. Transfer cookies to wire rack to cool completely.

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