Reference > Farmer's Cookbook > GINGERBREADS, COOKIES, AND WAFERS > Sand Tarts
  Neuremburghs Swedish Wafers  
CONTENTS · BIBLIOGRAPHIC RECORD

Sand Tarts

1/2 cup butter
2 teaspoons baking powder
1 cup sugar
White 1 egg
1 egg
Blanched almonds
13/4 cups flour
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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Neuremburghs Swedish Wafers  
 
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