Sandtortchen (Sand Tarts)

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Title: Sandtortchen (Sand Tarts)
Categories: Cookies
Yield: 24 servings

2 1/2 c Sugar
2 c Butter
2 lg Eggs
4 c Flour; unbleached, unsifted
1 lg Egg white; beaten
Sugar
Cinnamon
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.
Place 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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