Pennsylvania Dutch Sand Tarts

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Salt
  • 2 cups Sugar
  • 1/4 cup Sugar mixed with
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 4 cups Pecans, whole

• Dairy

  • 1/2 lb Butter

Found on spinachtiger.com

Description

Ingredients

• ½ pound butter, softened (no substitutes)
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 eggs, separated
• 3 cups all-purpose flour
• ¼ cup sugar mixed with ¾ teaspoon ground cinnamon
• 1 egg beaten
• 4 cups whole pecans (although I didnt use that many)

Directions

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1½ cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.