Americandessert
Sand Tarts
From Natchez recipes, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Natchez recipes (1900), page 10. The excerpt below is the record exactly as published.
SAND TARTS One scant cup butter, six tablespoons powdered sugar, one teaspoon va- nilla, one teaspoon water, two cups flour, spice to taste, one cup chopped pe- cans. Cream butter and sugar. Add other ingredients and work into a dough. Roll and cut or shape in crescents. Cook 30 minutes at 320® degrees. When done, roll in powdered sugar. PECAN MACAROON Three cups pecan meats, ground or chopped, one cup brown sugar, one cup white sugar, one-third teaspoon salt, one-third teaspoon cinnamon, whites of three eggs. Mix sugar and seasoning, add nuts and stir into unbeaten whites. Drop by teaspoon on greased tin, leaving room to spread. Cook in moderate oven and cool in pans. Makes about 50 small cookies. Mrs. Joseph Kellogg, The Elms BROWN SUGAR COOKIES One cup Crisco, salt to taste, one teaspoon vanilla
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