Recipe: Sand Tarts

(Sufficient for 6 Dozen Tarts)

  •  1/2 c. shortening
  •  1 c. sugar
  •  1 egg
  •  1-3/4 c. flour
  •  2 tsp. baking powder
  •  1/4 tsp. cinnamon
  •  1 egg white
  •  Blanched almonds

Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and add these to the mixture. Fold in the beaten egg white. Roll as thin as possible and cut. Split blanched almonds, and after putting the cookies on the cooky sheet, place several halves of almonds in any desirable position on the cookies. Bake in a quick oven until light brown.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)