Snow-tipped sand tarts
Source of Recipe
Aunt Saunny
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups confectioners sugar, plus more for dusting
2 tablespoons pure almond extract
4 cups all-purpose flour
2 cups finely chopped pistachios (1/2 pound)
1. Preheat the oven to 325. Line 2 large cookie sheets with parchment
paper.
2. In a large bowl, using an electric mixture, beat the butter, sugar
and almond extract until smooth. Gradually add the flour until fully
incorportated, then beat in the pistachios.
3. Roll tablespoons of the dough into rounds and transfer to the
prepared cookie sheets. Bake for about 20 minutes, or until lightly
browned. Let the cookies cool on the baking sheets for 15 to 20
minutes. Carefully transfer to racks and let cool completely. Use a
samll sieve to dust confectioners sugar over the cookies.
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