Moravian Sand Tarts

This is from the Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

• Ready In: 10 hrs
• Yields: 4 dozen (about)

Ingredients

• 2  cups butter
• 2 1⁄2 cups powdered sugar
• 5  eggs
• 4  cups flour
• 1  teaspoon baking soda
•  pecans, as needed

Directions

1. Cream the butter and sugar together and add one egg at a time, beating well after each addition.
2. Sift the flour and soda together and mix with other ingredients.
3. Chill in ice box over night.
4. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart.
5. Bake at 350-F about 10 minutes.
6. The chilling time is included in the prep calculation.).