Nutmeg Sand Tarts

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Preparation info

  • 7 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups sifted all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • ¼ teaspoon ground nutmeg
  • cup butter
  • 1 egg
  • 1 tablespoon cold water
  • ½ teaspoon ground cinnamon


  1. Preheat oven to hot (400°F.).

  2. Combine the flour, one cup sugar and the nutmeg. Cut in butter until mixture resembles coarse meal.

  3. Beat egg lightly, mix with the water, and add to the butter mixture. The dough will be stiff, therefore it is best to use fingers for mixing it.

  4. Drop the dough onto cookie sheets, one-half teaspoon at a time, two inches apart to allow room for spreading.

  5. Flatten to a thickness of one-sixteenth inch with a glass covered with a damp cloth. Combine the two tablespoons sugar with the cinnamon. Sprinkle a little over each cookie.

  6. Bake for six to seven minutes. Cool cookies on wire racks. Store in airtight containers.

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