Title: Sandtortchen (Sand Tarts)
Categories: German Cookie Dessert
Yield: 24 Servings
| 2 1/2 | c | Sugar |
| 2 | | Eggs; large |
| 1 | | Egg white; large, beaten |
| | | Cinnamon |
| 2 | c | Butter or margarine |
| 4 | c | Flour; unbleached, unsifted |
| | | Sugar |
| | | 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.