Sand Tarts14 Reviews
“Buttery cookies coated with powdered sugar.” - by Robin
Original recipe yields 4 dozen
- 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.
- Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
- Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.
- Sift powdered sugar into a bowl. Transfer cookies to powdered 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.
Amount Per Serving (24 total)
- 148 cal
- 11 g
- 11.2 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 alwa..." See moreys 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 t..." See morehough. I may use 3/4 c powdered sugar next time. Real butter makes these fall apart soft...like 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!"
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