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Excerpt from Save Room for Dessert

Lillian's Christmas Sand Tarts This German recipe came from Savannah, Georgia and is my brother Bill's family's traditional Christmas cookie.

Cookie Ingredients: 2 ½ cups granulated sugar 2 cups butter or margarine 2 eggs, well beaten 4 cups all-purpose flour

Cream the butter and sugar together. Slowly add flour, working it in well. Add the well-beaten eggs and mix thoroughly.

Chill Overnight.

Topping Ingredients: 1 egg white, slightly beaten Cinnamon and sugar to sprinkle Approximately 36 pecan halves

The next day, roll dough out to about ¼-inch thickness on lightly floured board. Cut to desired shape with cookie cutter and place on ungreased cookie sheet. Brush with the slightly beaten egg white. Sprinkle with sugar and a touch of cinnamon. Press pecan half in center of cookie.

Bake at 350° for about 10 minutes. Remove to wire racks to cool. Store in a tightly covered tin. These cookies can be made weeks before Christmas. The longer you keep them, the better they get.

Makes approximately 3 dozen.

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