Sand Tarts

Sand Tarts

Robin 0

"Buttery cookies coated with powdered sugar."

Ingredients 1 h 40 m {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.
  2. Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
  3. Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.
  4. Sift 1/4 cup confectioners' sugar into a bowl. Transfer cookies to confectioners' sugar while still warm and roll gently to coat. Immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing). Let stand 5 minutes in the bag. Transfer to rack and cool.
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Reviews 14

  1. 17 Ratings


These have been a Christmas favorite of my son's since he was a little boy. He's 27 years old now,and I've been making these a lot longer than THAT! Delicate, melt in your mouth, buttery good. I always up the vanilla to 1 T. and also add a teaspoon of almond extract.


This is my families traditional Christmas cookie since my childhood. I lost my recipe and this one is the same, except we call ours pecan sandies. It do think they could be just a tad bit more sweet though. I may use 3/4 c powdered sugar next time. Real butter makes these fall apart I like them. You can also use one t vanilla and one t almond or lemon extract for a little more variety in taste. My kids liked it w/ the almond extract and a little lemon rind mixed in. Enjoy!


I found this recipe extremely easy to make. Fantastic taste and texture. I left the nuts out, and rolled them in wax paper, then refrigerated them so that I could slice and bake them. It worked wonderfully.