Sandtortchen (sand Tarts)

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Title: SANDTORTCHEN (SAND TARTS)
Categories: German, Cookies, Desserts
Yield: 24 servings

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