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Sandtortchen (Sand Tarts)

A home-style Sandtortchen (Sand Tarts) made with Sugar Ea Egg White Large, Butter Or Margarine X Sugar, Eggs Large X Cinnamon, and Flour Unbleached Unsifted X Pecan Halves. Serves 24. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredientes

• 2 1/2 cup
• 2 cup
• 2 pc
• 4 cup

Preparo (prévia)

1. 1

   Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour.

2. 2

   Chill dough overnight. Roll as thin as possible on well floured board.

3. 3

   Work with 1/4 of the dough at a time.

4. 4

   Keep remaining dough chilled.

5. 5

   Cut into diamonds with a knife.

6. 6

   Place on greased cookie sheets.

7. 7

   Brush each cookie with beaten egg white.

8. 8

   Sprinkle with sugar and a pinch of cinnamon.

9. 9

   Placd a pecan half in center of each cookie.

10. 10

    Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown.

11. 11

    Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.