Sand Tarts

Cookie yeld depends on the size of the cookie cutters you use.

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Step 1

Separate eggs into two bowls. Beat egg yolks until slightly bubbly. Beat egg whites until white and foamy.

Step 2

Mix room temperature butter and sugar than add egg yolks, whites and vanilla.

Step 3

In separate bowl blend flower and dry ingredients with whisk.

Step 4

Add wet ingredients to dry ingredients gradually to make a thick and sticky dough.

Step 5

Refrigerate 3hrs or overnight in plastic wrap. If Refrigerated overnight bring dough to room temperature before rollong

Step 6

Roll dough out to about 1/8in on floured surface. Cut out whatever shapes fit your fancy with cutters. Brush with egg was and sprinkle with cinnamon sugar. Decorate with sanding sugar.

Step 7

Bake at 350°f for 8 to 10min