Sand tarts

Yield: 24 servings

Measure Ingredient
2½ cup Sugar
2 cups Butter Or Margarine
2 larges Eggs
4 cups Flour, Unbleached, Unsifted
1 large Egg White, Beaten
\N \N Sugar
\N \N Cinnamon
\N \N Pecan, Halves

Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with ¼ of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.

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