CARAMEL SAND TARTS
Cream butter in a large mixing bowl; gradually add brown sugar, beating well.  Add egg
and vanilla; mix until well blended.

Combine flour, baking powder, and salt in a medium mixing bowl; add to creamed
mixture, mixing well.  Cover and chill 1 to 2 hours.

Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 2½-inch round

cutter.  Brush each cookie lightly with egg white.  Combine sugar and cinnamon;
sprinkle lightly over cookies.  Place cookies 2 inches apart on lightly greased cookie
sheets.  Bake at 350 for 8 to 10 minutes, or until lightly browned.  Remove to wire racks
to cool.  Store in airtight containers.  Yield:  2½ dozen.
Single Batch                                            Double Batch
1 Vanilla Bean, finely diced                 1 Vanilla Bean, finely diced
1 Cup sifted powdered sugar                1 Cup sifted powdered sugar
2 Cups butter, softened                        4 Cups butter, softened
1 cup sugar                                          2 cups sugar
1 tsp vanilla extract                             2 tsps vanilla extract
4 cups flour                                         8 cups flour
2 tsps baking powder                           4 tsps baking powder
Combine diced vanilla bean and powdered sugar in an airtight container; let stand 3 days.  
The powdered mix gets dusted over warm cookies after being baked.

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.  
Stir in vanilla.  Add flour, mixing well.  Chill dough overnight.

Let dough stand until soft enough to roll.  Roll dough to 1/8-inch thickness on a floured
surface; cut into desired shapes.  Place cookies 2 inches apart on lightly greased cookie
sheets.  Bake at 350Ëš for 12 minutes.  Remove to wire racks to cool.  Sift vanilla-
flavored powdered sugar evenly over cookies while warm.  Yield:   6 dozen.
INGREDIENTS
SINGLE BATCH
DOUBLE BATCH
BUTTER, SOFTENED
1/2 CUP
1 CUP
BROWN SUGAR
1 CUP
2 CUPS
EGG   
1
2
VANILLA EXTRACT    
1 TSP
2 TSPS
FLOUR      
1 1/2 CUPS
3 CUPS
BAKING POWDER  
2 TSPS
4 TSPS
SALT
1/4
1/2
FOR THE TOPPING
APPLIED BEFORE
BAKING
EGG WHITE
1
 
TABLE SUGAR
1 TBS
 
CINNAMON
1/4 TSP
 
VANILLA BEAN COOKIES