Recreating Sand Tarts

I can remember getting Charles Chips delivered when I was a kid. While the taste of the potato chips  have faded from memory, I still think on the Sand Tarts we would also order from them sometimes. Those cookies weren’t entirely a sugar cookie and weren’t shortbread either. Light, crisp and with a hint of cinnamon, they were a delicious after school snack. Today, you can buy a 1lb tin for $19.99 but I’m not going to spend that much for cookies, so I needed to recreate this recipe for myself.

After searching the web and talking to my Mom, I decided to use a melange of several recipes. Using both shortening and butter makes the cookies crisp but not too fragile. Having both granulated sugar and brown sugar adds a depth to the flavor. You can also put in some finely chopped, toasted pecans if you want a good cookie that is (to paraphrase Douglas Adams) almost, but not quite, entirely unlike sand tarts.

Sand Tarts

1/2 cup shortening
½ cup butter
1 1/2 cups sugar
3/4 cups brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2  cup toasted pecans, chopped fine (optional)
Cinnamon Sugar (Combine 1/2 cup sugar with 2 tablespoons ground cinnamon) to sprinkle on top of cookies

Cream shortening and butter and sugars together. Add eggs and vanilla and beat until fluffy. Sift together flour, salt and baking powder. Add flour mixture to butter mixture. Mix just until medium-soft dough is formed. Do not over-mix. Chill for several hours (or as long as overnight) in the refrigerator.

Preheat oven to 350.

Roll out on floured surface as the sand tarts need to be thin to crisp up. Cut with cookie cutters into the shape of your choice. Brush tops with egg white, and sprinkle with sugar and cinnamon. Place 1 inch apart on a greased cookie sheet and bake for 9-11 minutes. Let cool on the pan for one minute before transferring to a wire rack to cool completely.

 

Chocolate Chocolate Chip Cookies

I woke up this morning dreaming about stirring melted chocolate. It was very vivid and while that is better than waking up having the refrain from “Momma Tried” running through your head, it is still something that stays with you for a while after you get up.

I decided to go where my subconscious led me and made these chocolate, chocolate chip cookies. Basically, you melt 4 tablespoons of the butter with 4 ounces of semi-sweet chocolate. More chocolate is more better! They are crisp on the edges and chewy in the center – yummy!

My metal beastie stands guard over the cookies.

Chocolate, Chocolate Chip Cookies

4 ounces semi sweet chocolate
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (two sticks), divided
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
1 (12 ounce) package semisweet chocolate morsels
1 cup toasted, chopped nuts, optional
flake salt for sprinkling, optional

Melt 4 ounces of semi-sweet chocolate with 4 tablespoons of the butter in a double boiler. Remove from heat and allow to cool slightly.

Combine flour, baking soda and salt in small bowl.

Beat remaining butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Pour in melted chocolate. Gradually beat in flour mixture. Stir in morsels and nuts, if using.

Refrigerate the dough for at least an hour to give the flour proteins and starches a chance to rest. While Jacques Torres would have you rest the dough 24 to 72 hours, I’m not wired to be able resist that kind of temptation. An hour is my max and it is still an effort to not to sneak out all the cookie dough during that time.

Preheat oven to 350 degrees F. Remove dough from the refrigerator and drop by rounded tablespoon onto ungreased baking sheets. Sprinkle lightly with flake salt, if desired.

Bake for 10 to 12 minutes or until they are slightly firm in the center. Remove from the oven and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.