Sandtortchen (sand Tarts)

Ingrients & 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. […]

Ingrients & 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.

Yields
24 servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Delena's Rice Crispies Fried Chicken

Tue May 8 , 2012
Ingrients & Directions 3 ea Chicken fryer 3/4 c Margarine 3 3/4 qt Rice crispies cereal It’s real simple; crush up the rice crispies in a bag. Dig Chicken in butter, and then roll in rice crispies. Bake at 350 for about 45 minutes or until done. That’s it. It […]

You May Like