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.
1/2 cup shortening
½ cup butter
1 1/2 cups sugar
3/4 cups brown sugar
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.