Categories: Cookies, German 
      Yield: 24 servings 
  
  2 1/2 c  Sugar                               1 lg Egg White, Beaten 
      2 c  Butter Or Margarine                      Sugar 
      2 lg Eggs                                     Cinnamon 
      4 c  Flour, Unbleached, Unsifted              Pecan, Halves 
  
  Cream sugar and butter.  Beat in 2 eggs.  Gradually blend in the flour. 
  Chill dough overnight.  Roll as thin as possible on well floured board. 
  Work with 1/4 of the dough at a time.  Keep remaining dough chilled.  Cut 
  into diamonds with a knife.  Place on greased cookie sheets.  Brush each 
  cookie with beaten egg white.  Sprinkle with sugar and a pinch of cinnamon. 
  Placd a pecan half in center of each cookie.  Bake in preheated 350 degree 
  F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie 
  sheets 1 minute, then remove to wire racks.  Store in airtight tins.