Sandtortchen (Sand Tarts)

1. 1

   Cream sugar and butter.

2. 2

   Beat in 2 eggs.

3. 3

   Gradually blend in the flour.

4. 4

   Chill dough overnight.

5. 5

   Roll as thin as possible on well-floured board.

6. 6

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

7. 7

   Keep remaining dough chilled.

8. 8

   Cut into diamonds with a knife.

9. 9

   Place on greased cookie sheets.

10. 10

    Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon.

11. 11

    Place a pecan half in center of each cookie.

12. 12

    Bake in preheated 350u00b0 oven for 8 to 10 minutes or until edges are light brown.

13. 13

    Cool on cookie sheets 1 minute, then remove to wire racks.

14. 14

    Store in airtight tins.

15. 15

    Yields 24 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.