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