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SANDTORTCHEN (SAND TARTS)

Category:    German, Cookies, Desserts
Yield:24 servings
 
  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, 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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