2 c  Butter

  2 1/2 c  Powdered sugar

      5    Egg

      4 c  Flour

      1 t  Baking soda

           Pecans
  Cream the butter and sugar together and add one egg at a time, beating
  well after each addition. Sift the flour and soda together and mix
  with other ingredients. Chill in ice box over night. Roll out thin on
  floured board, cut into round shapes, and press half a pecan into
  center of sand tart. Bake at 350-F about 10 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.