Today I’m sharing a tried and true recipe for Sand Tarts. They are one of my favorite cookies to make during the holidays, not too sweet and melt-in-your-mouth good.
Getting out the vintage flour sifter takes me back to age of six, standing on a chair, helping my mom make cookies. My favorite part was measuring the ingredients, then I lost interest until the cookies came out of the oven.
Sand Tarts Recipe
- 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 cooling rack and heavily dust them with powdered sugar. The recipe makes about 4 dozen cookies.
Adapted from the Houston Junior League Cookbook, 1968
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! Coffee break anyone?
©2017 Sand Tarts Recipe was first published on Thistle Key Lane™