Sand tarts
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sugar |
| 2 | cups | Butter Or Margarine |
| 2 | larges | Eggs |
| 4 | cups | Flour, Unbleached, Unsifted |
| 1 | large | Egg White, Beaten |
| Sugar | ||
| Cinnamon | ||
| Pecan, Halves | ||
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 ¼ 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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