Sand tarts.

Sand tarts, delicious little cookies with a hint of lemon and an almond on top. When you first take a bite they seem a bit crunchy but once you break into them they are nice and soft. Their so little an cute you could easily eat a hand full and why not? They are somewhat healthy (as far as cookies go) and my version is even a tad healthier. How you ask? I just sub in a little white whole wheat flour and use sucanat sugar in place of the white granulated sugar. Sucanat sugar and even “white” whole wheat flour are a of a darker color which is the reason my cookies are a darker tan instead of the normal light tan. Who likes normal anyway? I’ll take the hit in color to use more natural unrefined ingredients any day. J and Z both approved and so did I. Sand tarts are pretty simple to make and are a nice switch from the normal chocolate chip/peanut butter/oatmeal cookies we all tend to bake. Try them out, I think you’ll like.

Sand Tarts

This recipe is half of the recipe from The Joy of Cooking which was more than enough for our small family of three.

1 c. all-purpose flour
1/2 c. white whole wheat flour
1/8 t. sea salt
1/4 and 2 T. butter, softened
1/2 c. and 2 T. sucanat sugar, I use the Rapunzel brand rapadura sugar, I think it’s slightly less refined. Both can be found at Whole Foods Market. Or regular white granulated sugar.
1 large organic free range egg, separate about half of the egg white for brushing over tops before baking
1/2 t. vanilla
1/2 t. fresh graded lemon zest
almonds, blanched (I didn’t blanch these)

Sift together the flour and salt and set aside. In a large bowl mix the softened butter until creamy. Gradually add in the sugar beating until fluffy. Then beat in the egg yolk, at least half of the egg white, the vanilla and lemon zest. Gradually stir in the flour mixture until well blended, kneading by hand if you need too. Divide dough in half and shape into disks. Wrap in plastic wrap and chill for several hours (I made the first half right away, a rebel I tell ya). Preheat oven to 400 degrees. Roll the dough thin (like a pizza) and cut out 1 1/2 inch circles (or any shape really, I used the lid of a spice container) and arrane on a parchment lined cookie sheet. Brush the tops with the remaining beaten egg white and top with lots of sugar and blanched almond. Bake for about 8 minutes or until golden brown on top. Let them cool on sheet for a couple minutes then transfer to a rack.

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