Sand Tarts
By Yankee Magazine|Nov 28 2007|
This is an old family recipe from my Grandmother. We make these only at Christmas time.
Yield
makes about 6 dozen
Ingredients
2-1/2 cups brown sugar
2 cups butter
2 eggs, large
4 cups flour, unsifted, unbleached
1 large egg white, beaten
sugar
cinnamon
pecan halves
Instructions
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. Place a pecan half in the center of each cookie. Bake in preheated 350 deg. 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.
