1 pound white sugar (work it
in with your hands)
1 pound Daisy White Pastry
Flour (sifted)
½ pound butter  (local roll
butter is best)
2 eggs.  Separate the eggs.
Beat the whites.
Work the yolk into the batter
separately.

Chill this batter until it is very
cold, a day or so. Roll the dough
onto a cloth or silicone sheet and
make it as thin as you can. Cut 2”
circles with a metal cookie cutter
and place cookies on a greased
cookie sheet. The edges should
not quite touch. Sprinkle each
cookie with a mixture of cinnamon
and sugar and finely ground
shellbark (hickory nuts).

Bake at 350 degrees for about
5 minutes.

This recipe makes more than
150 cookies. However, each
time you roll the dough scraps
the cookies will be thicker.

TIP: Sand Tart making is an old,
old Lancaster County tradition
and requires a good 3 generations
to pull it off successfully.

Generally, the grandmother
rolls the thin dough. The second
generation manages the pans
to the oven. Apprentice children
monitor the baking time trying
for uniformity with all cookies
to be golden and never burnt…..
although a little brown at the
edges is the only way to sneak
a sample.

Recipe from anna shaub strickler
in 1928.
 

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279