Sand Tarts

One of my family's favorite cookies to make at Christmas is Sand Tarts.  These cookies only have a few ingredients and are great with your favorite coffee.

In a large bowl beat the butter, vanilla, and 1/2 cup sugar on medium speed until smooth.

  Next, reduce speed to low; gradually beat in flour just until blended, occasionally scraping bowl.

 With a spoon stir in the pecans and in our household you can never have too many pecans!

 With your hands, roll dough into balls roughly two inches. 

 This part is a little time consuming, but worth it. 

 Bake at 350 for 25 minutes until lightly browned.  Remove from oven and then roll the cookies in the remaining sugar.  I usually do this twice to make sure the cookies are completely covered in confectioners' sugar!

 

Sand Tarts

1 c. butter (2 sticks), softened
1 tsp. vanilla extract
1 c. confectioners' sugar
1 3/4 c. all-purpose flour
1 c. pecans, finely chopped

Directions

1. Preheat oven to 325°F.

2. In large bowl, with mixer on medium speed, beat butter, vanilla, and 1/2 cup sugar until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour just until blended, occasionally scraping bowl. With spoon, stir in pecans.

3. With floured hands, shape dough by level measuring tablespoons into about 2" balls. Place balls, 2 inches apart, on 2 ungreased large cookie sheets.

4. Place cookie sheets on 2 oven racks. Bake about 25 minutes or until edges are lightly browned, rotating cookie sheets between upper and lower racks halfway through cooking. With metal spatula, transfer cookies to wire racks set over waxed paper. Immediately sprinkle remaining confectioners' sugar through sieve over cookies to coat well. Cool completely, about 30 minutes.

5. Store cookies in tightly sealed container, with waxed paper between layers, at room temperature, up to 2 weeks or in freezer up to 3 months.