Sand Tarts

  • on November 20, 2008
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Ingrients & Directions

2 1/2 c Sugar
2 c Butter Or Margarine
2 lg Eggs
4 c Flour, Unbleached, Unsifted
1 lg Egg White, Beaten
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.

24 Servings

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