Try this Sand Tarts recipe, or contribute your own.

Still searching for what to cook ?

Name: Sand Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 42
Cuisine: American
Ingredients: 1/2 c Granulated sugar; 1 lg Egg beaten; 42 Blanched slivered almonds; 1 tb Water; (See separate recipe); 1 Batch Four from One Cookie; 1 ts Granulated sugar

Find the most delicious recipes here

INGREDIENTS

1/2 c Granulated sugar
1 lg Egg ; beaten
42 Blanched slivered almonds
1 tb Water
(See separate recipe)
1 Batch Four from One Cookie
1 ts Granulated sugar

Servings

INSTRUCTIONS

MAKES 42 COOKIES OVO-LACTO The sandy cinnamon-sugar topping, crisp-tender cookie and center crunchy almond make this sweet a delight to eat. Preheat oven to 350 degrees. Scoop dough by rounded teaspoonfuls and roll into 1-inch balls. Place 2 inches apart on one or more ungreased cookie sheets. Place sheet of wax paper over cookies. Using bottom of 2-inch-diameter glass, flatten dough into 2-inch circles, then remove wax paper. Be sure to exert pressure equally so cookies are level. In small bowl, mix sugar and cinnamon. In another small bowl, beat egg with water. Brush cookie tops with egg wash, then sprinkle with cinnamon-sugar. Press slivered almond in center of each cookie. Bake until bottoms are golden but tops are not browned, about 10 minutes. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in airtight container at cool room temperature up to 1 week.) PER COOKIE: 72 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 10 G CARB.; 16MG CHOL.; 55MG SOD.; 0 FIBER. By Kathleen on Mar 10, 1999. Recipe by: Vegetarian Times Magazine, December 1997, page 40

NOTES

Alert editor

Sand Tarts

1/2 c Granulated sugar
1 lg Egg beaten
42 Blanched slivered almonds
1 tb Water
 (See separate recipe)
1 Batch Four from One Cookie
1 ts Granulated sugar

MAKES 42 COOKIES OVO-LACTO    The sandy cinnamon-sugar topping, crisp-tender cookie and center crunchy  almond make this sweet a delight to eat.    Preheat oven to 350 degrees.    Scoop dough by rounded teaspoonfuls and roll into 1-inch balls. Place 2  inches apart on one or more ungreased cookie sheets.    Place sheet of wax paper over cookies. Using bottom of 2-inch-diameter  glass, flatten dough into 2-inch circles, then remove wax paper. Be sure to  exert pressure equally so cookies are level.    In small bowl, mix sugar and cinnamon. In another small bowl, beat egg with  water. Brush cookie tops with egg wash, then sprinkle with cinnamon-sugar.  Press slivered almond in center of each cookie.    Bake until bottoms are golden but tops are not browned, about 10 minutes.  Let cookies rest on sheets 5 minutes, then remove to wire racks to cool  completely. (Store cookies in airtight container at cool room temperature  up to 1 week.)    PER COOKIE: 72 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 10 G CARB.; 16MG  CHOL.; 55MG SOD.; 0 FIBER.        By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.    Recipe by: Vegetarian Times Magazine, December 1997, page 40

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (5g)
Recipe Makes: 42 servings

Calories: 18
Calories from Fat: 8 (44%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 5mg		2 %
Sodium 2.1mg		0 %
Potassium 12.1mg		0 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 18

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe