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Dessert Raspberries Whip Cream

Sandtortchen (sand Tarts)

Ingredients & Directions

2 1/2 c Sugar 1 ea Egg White; Large, Beaten
2 c Butter Or Margarine 1 x Sugar
2 ea Eggs; Large 1 x Cinnamon
4 c Flour; Unbleached, Unsifted 1 x 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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