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| PENNSYLVANIA DUTCH SAND TARTS | |
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2 cups (4 sticks) butter 2 1/2 cups sugar 2 eggs 4 cups all-purpose flour Cream butter and sugar until fluffy. Add eggs. Slowly add flour in 1/4ths until well blended. On floured surface, gently form dough into logs, this makes about 4 to 5 logs. Wrap in foil and chill in freezer overnight or until ready to use. Slice each log into thin slices. The thinner the slice the better (about 1/4-inch). Place on cookie sheet, brush each cookie with well beaten egg white, sprinkle top with a mixture of cinnamon and sugar then put a half pecan slice on each cookie. Bake 350°F for 7 to 8 minutes or until golden brown. Makes over 200. | |
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recipe reviews #135038
Lou Barrett (Maryland) says:
Yummy, finally made them!!!!!
#177086
R. Hinton (California) says:
This is the same recipe my mother (whose ancestry goes back to early settlers from Europe to Pennsylvania in the early 1700s) made and called them Apee Cookies. Every Christmas she made dozens of them using Christmas themed cookie cutters and sprinkling them with colored sugar. These cookies keep very well in tight lidded tins and taste better as they age. Christmas would not be Christmas without these cookies!
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