Sand Tarts

Ingredients

• 1/2 cup butter
• 2 teaspoons baking-powder
• 1 cup sugar
• 1 egg
• White 1 egg
• 1 1/2 cups flour
• 1 tablespoon sugar
• Blanched almonds

Method

1. 1

   Cream butter, add sugar slowly, and beaten egg.

2. 2

   Mix in flour with baking powder.

3. 3

   Chill, roll to 1/8 inch thick, shape with a cutter, brush with egg white and sugar, arrange almonds, and bake in a slow oven.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 130. The excerpt below is the record exactly as published.

21/0 cups flour. y^ teaspoon salt. Cream butter, add sugar slowly, and eggs beaten until light, without separating, chocolate grated. Add flour and baking-powder well mixed, an^l milk, alter- nately. Chill, roll very thin, and shape vrith round cut- ter. Place on buttered tin sheets, and bake in moderate oven. Nut Cookies. 2 egg yolks. Whites 2 eggs. 1 cup light brown sugar. G tablespoons flour. 1 cup chopped nuts. 1 teaspoon baking-powder. Pinch salt. 294 SCIENTIFIC COOKING, Beat yolks until lemon color, and add sugar, nut meats, whites of eggs beaten stitl:. Hour, baking-powder and salt, mixed. Drop from tip of the spoon onto but- tered sheet. Spread, and bake in slow oven. Sand Tarts. Yo cup butter. 2 teaspoons baking-powder. 1 cup sugar. White 1 egg. 1 egg. Blanched almonds. 1% cups flour. 1 tablespoon sugar

Cook this with the app: pantry check, scaling, and the assistant.