Murphys Cake Shop Sandtart Cookies with icing

Cookie Dough
Sugar 3/4 cup
Shortning 6 Tbs
Oleo 6 Tbs Cream mixture 1 minute
eggwhites 2 eggs
add
Pastry Flour 3 cups Add to above and mix slowly for 2 minutes. Note if
Salt 1 tsp you don't have a Kitchen Aid it is OK to hand mix
Fine chopped pecans 1/4 cup careful to not over mix)
Butter and Vanilla Flavors 1/4 tsp each

Preparation
1. cut into two pieces and roll dough to 2 inch wide cylinder (lightly dust with flour)
2. place rolled dough in cooler for 1 hour
3. Slice cookies
4. Press 1/2cookie
center of inch with
1 1/2" dowel (like a closet rod)
dipping rod into flour each
Bake at 350
** best to check on bottom for very LIGHT TAN. Remember this is a very lean cookie
with very little spread to allow the icing hole to remain.
Water Icing
Powered Sugar 2 1/3 cups
Egg whites 2 ea
* (water varies so add very slowly to
warm water 1/4 cup reach thickness)
Salt 1/2 tsp
Clear Vanilla 1/3 tsp
*the icing need to be consistance of thick corn syrup. Remember you can not remove water only add. I f it
gets too thin you can only add more powdered sugar.
***easy on color it always gets darker
Cool cookie. Using a bag add a dot of icing into the cookie hole know that it will spread to the edge of the
hole. Practice on the first few cookies

Feel free to call my at 409 728-2109 if you have questions

Randy Chatagnier