Just finished “Members Only” by Sameer Pandya. Fiction but very thought-provoking. I would love to discuss this book with others who’ve read it. Anyone?
off topic re books, by re your name "Cinnamon Sugar," I just found an early American recipe that calls for cinnamon sugar. I posted it over in the Recipes thread...
Early American Cooking - Sand Tarts
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What comes to mind when you hear ‘sand tarts?’ I bet it’s not a cookie. Sand tarts were delectable treats back in the 1800s. They were regularly made by Rebecca Sampey at Mount Washington Tavern near Fort Necessity, (one of the busiest stops along the National Pike,) and right here at Albert Gallatin’s home, Friendship Hill. They resembled a sugar cookie and were sprinkled with cinnamon and sugar. Easy to make, fun to bake, and even more fun to eat, sand tarts are still made today. With variations such as a walnut on top or ground up and added in the dough, sand tarts can be a classic hit with a modern twist for any gathering – though they are still perfect as is! The recipe is as follows:
Ingredients - ½ cup butter
1 cup sugar
1 egg
1 ¾ sifted flour
2 tsp baking powder
Directions - 1.) Preheat oven to 350°.
2.) Mix butter and sugar till fluffy.
3.) Add remaining ingredients. Mix well.
4.) Refrigerate overnight.
5.) Roll out on a floured surface and cut with a round cookie cutter.
6.) Sprinkle with a mixture of cinnamon and sugar.
7.) Bake on greased cookie sheets at 350 degrees for 10 minutes.
Carei, Joe, and Ben Moyer. “Sand Tarts.” Grub to Gourmet, Uniontown, PA, National Road Heritage Corridor, 2018, pp. 77 – 78.