Recipe: Sand Tarts (cookies, make ahead dough)

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