Sand Tarts
Yield
2 dozenPrep
15 minCook
10 minReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
sugar
|
|
| 2 | cups |
butter
|
|
| 2 | each |
eggs
well beaten |
|
| 1 | each |
egg whites
|
*
|
| 4 | cups |
all-purpose flour
|
|
| 1 | x |
pecans
|
*
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
sugar
|
|
| 473 | ml |
butter
|
|
| 2 | each |
eggs
well beaten |
|
| 1 | each |
egg whites
|
*
|
| 946 | ml |
all-purpose flour
|
|
| 1 | x |
pecans
|
*
|
| 1 | x |
cinnamon
|
*
|
Directions
Cream the butter and sugar together.
Slowly add the flour, working it in well.
Add the well-beaten eggs and mix thoroughly. Chill over night.
Roll out thin on lightly floured board, brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press ½ pecan into center of cookie.
Bake at 350℉ (180℃) F about 10 minutes.
