Cookie Dough:

1 lb. flour
1 lb. sugar
1/4 lb. butter, softened
1/4 lb. margarine
2 eggs, beaten
rind of 1 lemon

Egg Wash:
2 eggs
4 Tbsp. water

Egg Wash: Beat together well.
Mix all ingredients together for cookie dough. Shape
into a ball. Cover and chill overnight. Preheat oven to 350
degrees.
Divide ball into 4 parts. Roll out 1 part at a time. Roll on
floured surface very thin. Cut into shapes with cookie cutters
and place on cookie sheet. Reroll extra trimmings until all is
used. Brush top of tarts with egg wash. Sprinkle with sugar
and cinnamon and chopped peanuts or colored sugar. Bake at
350 degrees for 7 to 8 minutes. Watch carefully and bake until
lightly browned. Continue rolling out all 4 sections as
directed. Yield: 2 (1 gallon) tubs full.
Note: The thinner the rolling the better the tarts.