Sandtarts II Recipe

Ingredients
<br>- 2 cups white sugar
<br>- 2 cups unsalted butter
<br>- 2  eggs
<br>- 1 teaspoon baking soda
<br>- 4 cups all-purpose flour
<br><p></p>Directions
<br>step 1: Cream sugar with butter.  Add eggs and mix well.  Sift baking soda and all-purpose flour.  Add to the butter mixture.
<br>step 2: Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.
<br>step 3: Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.
<br>step 4: Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes.  Yield depends on how thin the slices are but you should get at least 3 dozen.  NOTE:  This is one of those family recipes that was taught  to me with instructions like ">


Ingredients
- 2 cups white sugar
- 2 cups unsalted butter
- 2 eggs
- 1 teaspoon baking soda
- 4 cups all-purpose flour

Directions
step 1: Cream sugar with butter. Add eggs and mix well. Sift baking soda and all-purpose flour. Add to the butter mixture.
step 2: Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.
step 3: Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.
step 4: Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes. Yield depends on how thin the slices are but you should get at least 3 dozen. NOTE: This is one of those family recipes that was taught to me with instructions like "add flour til it looks right" and "bake it til it's done". I have tested these measurements but I've never been good at using a timer or paying attention to how many I've made!

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