Sandtortchen (Sand Tarts) |
Course : German
Serves: 24 |
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Ingredients:
2 1/2 cups sugar |
2 cups butter |
2 large eggs |
4 cups flour unbleached -- unsifted |
1 large egg white beaten |
2 tablespoons sugar |
1 teaspoon cinnamon |
1/2 cup pecan; halves |
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Preparation / Directions:
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.
Place a pecan half in center of each cookie. Bake in preheated 350F 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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