Sand Tart Ice Cream Cups
2-1/2 cups sugar
2 cups butter
4 cups flour
Cream butter and sugar. Add eggs and flour; mix well. (Batter will be stiff.) Chill dough for a few hours. Roll out on a floured surface to 1/8-inch thickness.
Grease the BOTTOM side of a muffin pan. Flatten out a cupcake paper and use as a guide to cut the dough. Carefully place the dough circles over the upside-down muffin cups. Do not press down.
Bake at 350° F. for 8 minutes or until golden. Let cool slightly on pan, and gently remove from the bottom edge. These might be slightly “lacy” in places, but will still hold ice cream for a special dessert.
Place scoops of ice cream in the ice cream “cups” and garnish with candy sprinkles.