Old fashion cookie cutters and a flour sifter take me back to age of six, standing on a chair, helping my mom make cookies. My favorite part of making cookies was measuring the ingredients, then I lost interest until they were coming out of the oven.
Getting out my mom’s old cook book, it practically opened by itself on the page with the Sand Tart recipe. Moving the cookie cutters aside, I just had to see if the Sand Tarts were as good as I remembered. They were one of my favorite cookies to make during the holidays, not too sweet and melt-in-your-mouth good.
Sand Tarts Recipe Adapted from Houston Junior League Cookbook, 1968
- 1 cup butter
- 1/3 cup granulated sugar
- 2 1/2 teaspoons vanilla
- 2 teaspoons water
- 2 cups flour
- 1 cup finely chopped pecans
- Powdered sugar for dusting
Pre-heat oven to 325° F. With a hand mixer cream butter and sugar; add vanilla and water. Then add the flour, the finely chopped pecans and blend well. Chill until firm for about 2 hours. Form dough into crescent shapes and place on cookie sheets. The cookie sheets should be ungreased. (I prefer parchment paper for faster clean-up.) Bake at 325° for about 20 minutes. Edges should only be slightly brown.
The original recipe suggests rolling the cookies in powdered sugar while they are still warm. I prefer carefully removing the cookies from the pan to a rack and heavily dusting them with powder sugar. The recipe makes about 4 dozen cookies.
I see now, that I could have stretched the dough into 5 dozen cookies. Some of these do look like Jabba the Hutt.
The hardest part of food photography, is resisting the urge to nibble on the appetizing still life before me. Didn’t I start out with 4 dozen cookies. Yum! These were as good as I remembered. Coffee break anyone?