Old Dutch Sand Tarts

A wonderful, old-timey cookie wonderful with icy cold milk or a cup of hot tea. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 12 hrs 10 mins
• Yields: 100 cookies

Ingredients

• 2  cups shortening
• 1⁄4 teaspoon salt
• 2 1⁄2 cups sugar
• 4  cups flour, sifted
• 2  eggs, well beaten
• 1  egg white, lightly beaten
•  cinnamon sugar
•  pecan halves

Directions

1. Cream shortening, salt and sugar together.
2. Add flour gradually, working it in well.
3. Add beaten eggs and mix thoroughly.
4. Cover and chill overnight.
5. Roll out thinly on a lightly floured board.
6. Cut into rounds; brush with egg white, sprinkle with cinnamon sugar; press a pecan half into center of each cookie.
7. Bake at 350F for ten minutes.