Title: Moravian Sand Tarts
Categories: Cookie Penn
Yield: 1 Servings
| 2 | c | Butter |
| 5 | | Egg |
| 1 | ts | Baking soda |
| 2 1/2 | c | Powdered sugar |
| 4 | c | Flour |
| | | Pecans |
Cream the butter and sugar together and add one egg at a time, beating well
after each addition. Sift the flour and soda together and mix with other
ingredients. Chill in ice box over night. Roll out thin on floured board,
cut into round shapes, and press half a pecan into center of sand tart.
Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.