Recipe - Sandtortchen (Sand Tarts)

2 One half cup Sugar
2 cup Butter Or Margarine
2 Eggs; Large
4 cup Flour; Unbleached, Unsifted
1 Egg White; Large, Beaten
Sugar
Cinnamon
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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini