when i was a little girl, my mom used to make these cookies for us...she made cut out shapes, they didn't spread.
it seems like they were real buttery and kinda crispy. that was the 60's so i don't remember that well.
does anyone have a recipe?
THE BOSTON COOKING-SCHOOL COOK BOOK.
> BY FANNIE MERRITT FARMER,
Sand Tarts
1/2 cup butter.
1 cup sugar.
1 egg.
1 3/4 cups flour.
2 teaspoons baking powder.
White 1 egg.
Blanched almonds.
1 tablespoon sugar.
1/4 teaspoon cinnamon.
Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a buttered sheet, and bake eight minutes in a slow oven.
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