Sandtortchen (Sand Tarts)
Yield
24 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
sugar
|
|
| 2 | cups |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| 4 | cups |
unbleached all-purpose flour
unsifted |
|
| 1 | large |
egg whites
beaten |
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
| 1 | x |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
sugar
|
|
| 473 | ml |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| 946 | ml |
unbleached all-purpose flour
unsifted |
|
| 1 | large |
egg whites
beaten |
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
| 1 | x |
pecan halves
|
*
|
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.
