Sand Tarts

Must be very thinly rolled out


2 pounds butter
2 cups white sugar
5 eggs
8 cups all-purpose flour, or as needed
1 egg white
1 tablespoon milk
1/4 cup cinnamon sugar

1.Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
2.Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
3.Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture (or may use milk, like Grandma Kay does). Sprinkle with cinnamon sugar. Repeat until all the dough is used up.
4.Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.

Original recipe:

2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter
1/2 tsp vanilla
1 cup sugar
1 egg + 1 egg yolk
cinnamon/sugar mixture

Sift flour with salt and baking powder. Cream butter and vanilla. Beat in sugar. Add egg and egg yolk. Beat thoroughly. Add flour mixture. Chill overnight. Roll as thinly as possible. Cut into shapes with cookie cutter. Brush top of each cookie with milk. Sprinkle with sugar/cinnamon mixture.

Bake at 350 for 8-10 minutes.