Title: Sand Tarts (Real Old German Style)
Categories: Cookie Penn German
Yield: 1 Servings
| 2 1/2 | c | Sugar |
| 2 | | Egg, well beaten |
| 4 | c | Flour |
| | | Cinnamon |
| 2 | c | Butter |
| 1 | | Egg white |
| | | Pecans |
Cream the butter and sugar together. Slowly add the flour, working it in
well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll
out thin on lightly floured board; brush cookies with the egg white which
has been slightly beaten, sprinkle with sugar and a little cinnamon and
press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.