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What's That Cookie?

December 8, 2017

 

 

 

Sand Tart's

1 lb earth balance butter, room temp. 

6 heaping Tbsp sugar + more for rolling 

5 cups flour 

2 tsp vanilla 

blackberry jelly (or your favorite flavor!)

 

Preheat your oven to 400. 

Using a stand mixer, cream together the butter and sugar. 

Slowly add the flour.

Add the vanilla. 

Roll the cookies into a ball and coat in sugar. 

Using your thumb, make an impression in the middle of each cookie. 

Fill it with jelly. 

Bake for 10-14 minutes, depending on the cookie size. 

Allow the cookies to cool, then sprinkle with more sugar. 

Cookies come in all shapes and sizes with a variety of names. It's the holiday season, so my kitchen is about to explode with cookies! Every year, I bake my favorite cookies--chocolate Italian cookies--but I can't stop there. I have to bake the favorite cookies of the people I love, too. The plus side? I enjoy ALL of the cookies. 

 

The first cookie of the holiday season this year was the sand tart. You're probably asking yourself, "What the hell is a sand tart?" Until this year, I wasn't sure either. A few weeks ago, my fiance asked if I could get his mom's recipe and make sand tarts. When he described them, I said they sounded like thumbprints, but he said they're sand tarts. At the grocery store, I flipped through the magazines at the register, and we found sand tarts! A sand tart is a thumbprint. I didn't buy the magazine; I wanted to use his mom's recipe so they would be the cookies he requested (but using dairy-free butter, of course). 

 

The recipe here is Sam's mom's recipe, with a few adjustments. We looked at multiple grocery stores, but couldn't find blackcurrant jelly. I love blackcurrant, but it's not common in the U.S. You might be able to find it at some specialty stores, but we settled with blackberry.

 

The recipe didn't indicate whether the cookies were baked with the jelly or not. I made a small batch without the jelly to test the recipe. The minute I looked at them, I knew they weren't right. I watch an insane amount of baking TV shows, and I knew the thumbprints should be baked with the jelly. As I continued rolling the rest of the cookies, my technique improved. 

 

When I say "using your thumb," you might need to adjust this. The first batch of cookies I made were a hot mess. If you just press your thumb into the cookie, it'll crack. The dough is a buttery shortbread. To achieve smooth sand tarts, I treated the dough like it was clay and I was making a little pinch pot. 

 

These cookies are delicious. I can't believe I've never made them before. They aren't that complicated and would be fun to bake with kiddos, although they might not look as perfect. 

 

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