Pennsylvania Dutch Sand Tarts

For the cookies:

• 1 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1 egg
• 2 cups all-purpose flour

For the topping:

• 2 tablespoons milk
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar

Preparation

1. Cream together butter and sugar. Blend in egg and slowly add flour, mixing as you go. Cover with plastic wrap and refrigerate for 2 hours.
2. When ready to bake preheat oven to 350˚F. Roll out dough to 1/16” thickness and use 2” cookie cutter to cut into circles.
3. Place on lined baking sheet and use pastry brush to apply a little milk to each cookie. Combine cinnamon and sugar and sprinkle on each cookie. Bake for 8-10 minutes or until cookies are crisp. Allow to cool completely before serving. Cookies should snap when broken in two.