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Sandtortchen (sand tarts)

Yield: 24 servings

Ingredients:

• 2 1/2 c Sugar 1 ea Egg White; Large Beaten
• 2 c Butter Or Margarine 1 x Sugar
• 2 ea Eggs; Large 1 x Cinnamon
• 4 c Flour; Unbleached

Instructions:

Unsifted 1 x 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.

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