Sandtortchen (Sand Tarts) Recipe
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Sandtortchen (Sand Tarts)
2 1/2 cup Sugar
2 cup Butter Or Margarine
2 each Eggs, Large
4 cup Flour, Unbleached, Unsifted
1 each Egg White, Large, Beaten
1 each Sugar
1 each Cinnamon
1 each 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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