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German   -   Sandtortchen (Sand Tarts)   adapted from unknown

  • 2 1/2 Cups Sugar
  • 2 Cups Butter Or Margarine
  • 2 Each Eggs -- Large
  • 4 Cups Flour; Unbleached -- Unsifted
  • 1 Each Egg White; Large -- Beaten
  • Sugar
  • Cinnamon
  • Pecan -- Halves
Directions 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.
Serves 24
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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