TulipGirl

From my friend, Kathryn.

Sand Tarts or Saint Hearts

from the Mennonite Community Cookbook by Mary Emma Showalter

1 C shortening (we’ve always used butter instead)
2 C granulated sugar
3 eggs
3 1/2-4 C flour (I always end up having to add more)
1 tsp salt
2 tsps baking powder
1 tsp vanilla

Cream shortening and sugar together.
Add eggs and flavoring and beat until fluffy.
Sift flour (we’ve always skipped both sifting steps without problems)
Measure and add salt and baking powder.
Sift again.
Add dry ingredients.
Stir until a medium-soft dough is formed (you may have to add a lot of extra flour to get to this point depending on the humidity)
Chill several hours in the refrigerator.
Roll very thin and cut into fancy shapes. (I’m lazy so I just cut them into squares with a pastry wheel)
Brush tops with rich milk and sprinkle with sugar and cinnamon.
Decorate with pecan halves (when we use nuts, we’ve always used chopped walnuts)
Place 1 inch apart on a greased cookie sheet (parchment paper also works well instead of greasing the cookie sheet)
Bake at 350 degrees F. for 8-10 minutes.

One thing I like about the recipe is that since it dates back before modern ovens, it’s a lot harder to mess up than a lot of more modern baking recipes.

She brought this to our little cookies-and-eggnog Christmas get together last night. They were so delish, simple, splendid. Posting the recipe so I can find it when I want to make them myself.