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 delicious.
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
DOWNLOAD OR PRINT RECIPE
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?
Cheers!
Sharing on Wow Us Wednesdays and The Scoop link party.
©2017 Sand Tarts Recipe was first published on Thistle Key Lane™
SaveSave
SaveSave
SaveSave
SaveSave