Sandtortchen (Sand Tarts)



 Categories: German, Cookies, Desserts
      Yield: 24 servings
 
  2 1/2 c  Sugar
      2 ea Eggs; large
      1 ea Egg white; large, beaten
      1 x  Cinnamon
      2 c  Butter or margarine
      4 c  Flour; unbleached, unsifted
      1 x  Sugar
      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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