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SAND TARTS
2 1/2 cups sugar
2 cups butter or margarine, softened
2 large eggs
4 cups unsifted unbleached flour
1 large egg white, beaten
Sugar (for sprinkling)
Ground cinnamon (for sprinkling)
Pecan halves (for tops)
Cream 2 1/2 cups sugar and butter together. Beat in eggs. Gradually blend in the flour. Chill dough overnight.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled.
Roll out dough. 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 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.
Make 24 cookies
2 1/2 cups sugar
2 cups butter or margarine, softened
2 large eggs
4 cups unsifted unbleached flour
1 large egg white, beaten
Sugar (for sprinkling)
Ground cinnamon (for sprinkling)
Pecan halves (for tops)
Cream 2 1/2 cups sugar and butter together. Beat in eggs. Gradually blend in the flour. Chill dough overnight.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled.
Roll out dough. 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 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.
Make 24 cookies
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Post a Request - Answer a Question
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Thank You To All Who Contribute
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Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!