Sandtortchen (Sand Tarts)

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℉ (180℃). 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.