Sand Tarts

Directions

1. 1
   In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy.
2. 2
   Gradually add 1 cup sugar and beat until pale.
3. 3
   Beat in whole egg, egg yolk, vanilla, and lemon zest.
4. 4
   Sift flour with salt, and add to butter mixture.
5. 5
   Mix on low speed just until dough comes together.
6. 6
   Shape into disk and wrap well in plastic; refrigerate several hours or overnight.
7. 7
   Preheat oven to 400F.
8. 8
   Whisk egg white and the water in a small bowl.
9. 9
   Combine cinnamon and remaining 3/4 cup sugar in another small bowl.
10. 10
    Roll out dough to 1/8-inch thickness between two sheets of lightly floured parchment paper.
11. 11
    Cut with a 3 1/2-inch round cutter, and place on ungreased baking sheet.
12. 12
    Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon-sugar mixture.
13. 13
    Bake until golden brown, 8 to 10 minutes, rotating halfway through.
14. 14
    Remove from oven; transfer to a wire rack to cool completely.
15. 15
    Cookies can be stored in airtight containers at room temperature up to 1 week.