Sandtortchen (Sand Tarts)

• 2 1/2 cups sugar
• 2 cups butter or 2 cups margarine
• 2 large eggs
• 4 cups flour, Unbleached, Unsifted
• 1 large egg white, Beaten
• sugar
• cinnamon
• pecans, Halves

1. Cream sugar and butter.
2. Beat in 2 eggs.
3. Gradually blend in the flour.
4. Chill dough overnight.
5. Roll as thin as possible on well floured board.
6. Work with 1/4 of the dough at a time.
7. Keep remaining dough chilled.
8. Cut into diamonds with a knife.
9. Place on greased cookie sheets.
10. Brush each cookie with beaten egg white.
11. Sprinkle with sugar and a pinch of cinnamon.
12. Placd a pecan half in center of each cookie.
13. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown.
14. Cool on cookie sheets 1 minute, then remove to wire racks.
15. Store in airtight tins.

sugar, butter, eggs, flour, egg white, sugar, cinnamon, pecans

Taken from www.food.com/recipe/sandtortchen-sand-tarts-6436 (may not work)