Sandtortchen (sand Tarts) Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Sugar,
2 cup: Butter Or Margarine,
2 each: Eggs, Large
4 cup: Flour, Unbleached, Unsifted
1 each: Egg White, Large, Beaten
Sugar,
Cinnamon,
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 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.
Source from luhu.jp
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.
Source from luhu.jp