Sand Tarts

Keeping with yesterdays geological theme, today we have sand. Tarts, that is. Sand Tarts.

This is also one of my favorite recipe comments practicality. Gram says “use the old aluminum cup & fill to the brim.” Well, my mom revealed that the old aluminum cup had a dent in it, so it would never get completely full to it’s designated measure. That cup was perfect for this recipe – and probably many others – because the dent in its side did not mandate that it be retired. It gave a slightly less than perfect measure, making it the perfect measuring cup.

Sand Tarts

1 1/2 cups butter – too much use old al. cup & fill to brim

2 cups sugar

2 3/4 cups flour

2 eggs – save whites for top

Bland (blanched?) almonds

Roll very thin

Brush tops with egg white, sprinkle with nutmeg & cinnamon, & place 1/2 almond on each

4 thoughts on “Sand Tarts

  1. Yes I remember the dented cup. Sand Tarts was one of my favorite cookies, very crisp. I think they tasted very much like Snickerdoodles.

  2. I did not make these – I think they had to be rolled and cut out (round) and they were too much bother. Regarding the dented cup – I believe the cup was designed so that the one-cup line was below the top of the cup, therefore one dented-cup full would measure about 1-1/4 cups, just enough less than the 1-1/2 cup called for to make the cookies right.

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