2 1/2 c sugar
2 c butter (or margarine)
2 eggs, large
4 c flour, unbleached, unsifted
1 egg white, large, beaten
1. Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight.
2. 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.
3. Sprinkle with sugar and a pinch of cinnamon. Place 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.