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Sandtortchen (Sand Tarts)

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      Title: SANDTORTCHEN (SAND TARTS)
 Categories: German, Cookies, Desserts
      Yield: 24 Servings
 
  2 1/2 c  Sugar
      2 c  Butter Or Margarine
      2 ea Eggs; Large
      4 c  Flour; Unbleached, Unsifted
      1 ea Egg White; Large, Beaten
      1 x  Sugar
      1 x  Cinnamon
      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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