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 German - Sandtortchen (Sand Tarts)
adapted from unknown
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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24
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Time to Make
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0:00
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