Recipe 1489 - Sand Tart Cutout Cookies
Recipe 1489 - Sand Tart Cutout Cookies
(by Shirley McNevich)
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco shortening
1 cup white sugar
1 egg
1 tsp. orange zest (grated orange peel/rind)
1 egg white
cinnamon sugar for sprinkling
Into a bowl sift the flour, baking powder and salt. Once sifted, sift the
dry ingredients again. In a mixer add white sugar and Crisco--beat.
Add egg and orange zest--beat. Slowly add flour mixture--beat. Cover
the mixer bowl with Saran wrap and refrigerate the dough overnight.
The next day flour your counter. Form a baseball-sized piece of dough
and place it on the flour--refrigerate the rest of the dough. Flour the
top of the dough then use a rolling pin to roll the dough very thin
(1/8"). Use any shape cookie cutters to cut the cookies. Repeat with
the rest of the dough. Place cookies on greased cookie sheets. In a
cup add 1/4 cup water and the egg white--beat with a fork. Brush the
top of each cookie with the egg white mixture. Sprinkle each cookie
with cinnamon sugar. Bake at 325 degrees for 8-10 minutes.
Continue to:
Other Recipes:
- 1425 - Spinach Pasta Salad
- 1308 - Quick Black Bottom Cupcakes
- 1480 - Ham and Broccoli Pie
- 1439 -Broccoli and Cheddar Cheese Casserole
- 1417 - Cream Cheese Pumpkin Pie
- 1338 - No Egg Spice Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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