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Sand Tarts

(2 Votes)
Updated May 18, 2018
Sand Tarts
MAKES
3 dozen
COOK TIME
20 Min

Growing up, Sarah made these cookies with her mother every year for Christmas. Because they're so easy to make, she was able to do most of the work herself. Today, her granddaughter always requests these cookies and Sarah happily obliges.

What You'll Need

  • 2 sticks butter
  • 1 1/4 cups confectioners' sugar, divided
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 2 cups all-purpose flour
  • 1 1/2 cups chopped pecans

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, with an electric mixer, cream butter and 1/4 cup sugar. Add vanilla and water; mix well. Gradually add flour and continue to mix until well combined. The dough will be a little stiff. Add pecans and mix well. Using about 1 tablespoon of dough per cookie, shape into small crescents or short rolls.
  3. Bake on ungreased baking sheets 18 to 20 minutes.
  4. Place remaining sugar in a shallow dish. Remove cookies from oven and when cool enough to handle, roll in confectioners' sugar. Handle these gently, as they can break or crumble easily.
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Ratings & Comments

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I remember these sand tarts as a child and they are delicious and delicate but they were always made with almond extract and most times with finely chopped or crushed almonds

I started making these with my mother over 35 years ago. The recipe was in a little country church recipe booklet under the exact same name: Sand Tarts. I am so excited to see it listed here. Another variation I use at Christmas is to use almond extract or hazelnut extract for flavoring. Also, separating the dough and mixing red and green food coloring makes for a pretty presentation. You can see the coloring even through the powdered sugar.

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