These Sand Tarts have a great crunch. They have a subtle lemon flavor and are topped with cinnamon sugar and almond slices.
Ingredients:
- 1 Cup butter, at room temperature
- 2 1/2 Cups all purpose flour.
- 2 Cups sugar
- 2 Eggs
- 1/2 Teaspoon lemon extract
- 1 Beaten egg white
- 2 Teaspoons water
- 1/4 Cup granulated sugar
- 1/2 Teaspoon ground cinnamon
- Sliced almonds
Instructions:
- Place the room temperature butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for 30 seconds until smooth. Add half of the flour, the 2 cups of granulated sugar, eggs and lemon extract. Beat until mixture is thoroughly combined, scraping the sides of the bowl as necessary. Add the remaining flour and mix until completely combined.
- Divine dough into two equal portions. Wrap each portion in plastic wrap and chill for 1 to 2 hours.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
- When ready to bake, remove dough from the refrigerator. Roll dough out on a lightly floured surface to 1/8” thickness. Cut out cookies using a 2” to 2 1/2”diameter cutter And place on prepared baking sheet.
- To a small bowl combine the 1/4 cup of granulated sugar and cinnamon. To a separate small bowl, beat together the egg white and water until combined. Brush the top of each cookie with the egg white and sprinkle with cinnamon sugar. Arrange three sliced almonds on top of each cookie.
- Place in preheated oven and bake for 8 to 9 minutes or until edges are lightly browned. Remove from oven and allow to cool on a cooling rack.
- Enjoy.
