Sandtortchen (sand tarts)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sugar |
| 2 | cups | Butter Or Margarine |
| 2 | eaches | Eggs; Large |
| 4 | cups | Flour; Unbleached, Unsifted |
| 1 | each | Egg White; Large, Beaten |
| 1 | x | Sugar |
| 1 | x | Cinnamon |
| 1 | x | Pecan; Halves |
Directions
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.