Directions:

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.