Sandtortchen (Sand Tarts)
cookies, desserts
2 1/2 cup sugar
2 cup butter or margarine
2 eggs; large
4 cup flour; unbleached, unsifted
1 egg white; large, beaten
1 sugar
1 cinnamon
1 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.
Yield: 24 servings