Sandtortchen Sand Tarts

2 1/2 c Sugar

2 c Butter Or Margarine

2 Eggs; Large

4 c Flour; Unbleached, Unsifted

1 Egg White; Large, Beaten

Sugar Cinnamon Pecan; Halves 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.