Grandmom's Sand Tarts

Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View Beat in the eggs one at a time, mixing well after each addition. (2 minutes)

Recipe View Gradually add the flour, mixing until just combined. The dough should be slightly sticky. (3 minutes)

Recipe View Wrap the dough in plastic wrap and refrigerate overnight to chill thoroughly. (at least 8 hours)

Recipe View Preheat oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View In a small bowl, whisk together the egg white and milk to create an egg wash. Set aside. (2 minutes)

Recipe View Remove a small portion of the chilled dough from the refrigerator. On a lightly floured surface, roll the dough out to about 1/8 inch thickness. (5 minutes)

Recipe View Using a biscuit cutter or a drinking glass dipped in flour, cut out rounds from the dough. (5 minutes)

Recipe View Place the cookies onto ungreased baking sheets. Brush the tops with the egg white mixture. (5 minutes)

Recipe View Sprinkle generously with cinnamon sugar, and top each cookie with a pecan half. (5 minutes)

Recipe View Bake for 8-10 minutes, or until the edges are lightly golden brown. Watch closely as they can burn easily. (10 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)