Sand Tarts

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 2 cups (250g) all-purpose flour; ½ teaspoon salt

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 1 ½ sticks (6 oz or 170g) unsalted butter, softened

3. Step 3.

   Gradually add and beat until light and fluffy: ¾ cup (150g) sugar

4. Step 4.

   Beat in: 1 large egg yolk (reserve the white); 1 teaspoon vanilla; (Finely grated zest of 1 lemon)

5. Step 5.

   Gradually stir the flour into the butter-sugar mixture until well blended and briefly knead to bring the dough together. Divide the dough in half and roll each half into a 1 ½-inch-diameter log. Tightly wrap the logs in parchment paper and freeze for 2 hours.

6. Step 6.

   Preheat the oven to 375°F. Line 2 baking sheets or cookie sheets with parchment paper (you may use the parchment paper you wrapped the cookie dough in).

7. Step 7.

   Working with 1 log of dough at a time, slice the log into ¼-inch-thick rounds and place 1 inch apart on the baking sheets. Bake as is or, if desired, brush the tops of the cookies with: (1 large egg white, beaten)

8. Step 8.

   And sprinkle with: (Sugar or superfine sugar)

9. Step 9.

   Place in the center of each: (1 almond slice)

10. Step 10.

    Bake until very light golden, about 8 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.