Sandtortchen (Sand Tarts)

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Title: Sandtortchen (Sand Tarts)
Categories: German, Cookies
Yield: 24 servings

2 1/2 c Sugar 1 ea Egg White; Large, Beaten
2 c Butter Or Margarine 1 x Sugar
2 ea Eggs; Large 1 x Cinnamon
4 c Flour; Unbleached, Unsifted 1 x 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 1/4 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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