Drop Cookies Sandtortchen Sand Tarts

posted by Southern 09-22-98 7:32 PM

Sandtortchen (Sand Tarts)
(24 servings)

2-1/2 cups sugar
2 cups butter
2 eggs; large
4 cups flour; unbleached, unsifted
1 egg white; large, beaten
sugar
cinnamon
pecan; halves

Cream sugar and butter. Beat in 2 eggs. Gradually blend in 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 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.

SOURCE: Mastercook (http://www.sierra.com/titles/mastercook4/library/cookbooks/german/00186.html)

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