Everyone I know is going the beach this summer. Ocean City, Sandbridge, Nags Head, Rehoboth…you name it, someone I know has recently been to it, is currently on it, or will soon be visiting it. Alas, there is no beach vacation in my summer plans. But I do hope to get a little lakeside beach time at Deep Creek this summer, so we’ll see.

Sand dollars – which I didn’t know until today are a type of sea urchin – are also called sea cookies in New Zealand and Spanish-speaking parts of the Americas, and I love that. These sand dollar cookies were very easy to make; I found my recipe over at Krazy Kitchen Mom, though there are several options for sand dollar cookies out there.  This is the snickerdoodle-topped-with-almonds variety, rather than the sugar-cookie-cutout-topped-with-almonds variety. I might try those sometime soon, though.

Ingredients

For the dough

• 2 3/4 cups flour
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 tablespoon vanilla extract

For the topping

• 1/3 cup sugar
• 1 tablespoon cinnamon
• Flaked almonds

Preparation

In a large bowl, whisk together flour, cream of tartar, baking powder, and salt; set aside. In mixer with a paddle attachment, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each; mix in vanilla. Add about half the flour mixture and beat to combine, then beat in remaining flour. Cover and chill dough for about 1 hour.

Preheat oven to 350 degrees. Line several baking sheets with foil. Combine 1/3 cup sugar and 1 tablespoon cinnamon in a small bowl; set aside.

Using a 2-inch cookie scoop, scoop dough and roll into balls. Dip in cinnamon sugar, then place on the baking sheets and flatten; top with 5 flaked almonds, pressing the almonds in just slightly. I put six cookies on each baking sheet, as they spread.

Bake for 10-12 minutes, until set. Remove from oven and cool on baking sheets for about 10 minutes, then place on a wire rack to cool completely. Makes 28.