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Sandtortchen
"Sand Tarts"

type: refrigerator, rolled
makes: 2 dozen

1 cups butter
1-1/4 cups granulated sugar
1 eggs, beaten
2 cups all-purpose flour
1 egg white
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/4 cup roughly chopped pecans

Cream butter and sugar until light and fluffy.
Gradually add the flour.
Add the eggs and mix thoroughly.
Cover and chill overnight.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Combine cinnamon and sugar; set aside.
Roll out dough between two pieces of wax paper until 1/4" in thickness.
Carefully remove the top sheet of wax paper.
Cut out shapes with a cookie cutter.
Place on cookie sheet about 2" apart.
Brush tops of cookies with egg white.
Sprinkle with cinnamon/sugar mixture.
Top with pecans.
Bake 10-12 minutes or until golden brown.
Transfer to wire racks to cool.

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