Crescent Sand Tarts
Submitted by akipnis
Melt-in-your-mouth butter pecan cookies dusted in powdered sugar. Just 5 ingredients, no eggs, and ready in 30 minutes. Shape them into crescents or balls for a snowy holiday cookie tray.
YIELD
4 dozenPREP
10 minCOOK
20 minREADY
30 minThese tender little cookies practically dissolve on your tongue, leaving behind nothing but butter, vanilla, and toasted pecan goodness.
Also known as Mexican wedding cookies or Russian tea cakes, sand tarts are one of the simplest holiday cookies you can bake. Cream butter with powdered sugar, fold in cake flour and chopped pecans, and bake until barely golden. A generous roll in powdered sugar while they’re still warm gives them that signature snowy coat.
They make gorgeous gifts packed in tins and keep beautifully for days.
Chef Tips
- Handle the dough as little as possible. Overworking it develops gluten and turns your melt-in-your-mouth cookies into tough little pucks.
- Drop from a spoon if you don’t want to shape them. Less handling means more tender results.
- Roll in powdered sugar twice. Once while warm (it melts into a glaze) and again once cooled (for that thick snowy finish).
- Cake flour is key. Its lower protein content gives these cookies their signature delicate crumb.
Ingredients
Directions
Cream butter; add sugar.
Stir well and add flour, nuts and vanilla.
Shape into balls or crescent (just drop them from the spoon - the more you handle them the harder they will get) and bake on ungreased cookie sheet at 325℉ (160℃) for 20 minutes or until a light brown. Roll in powdered sugar while warm.
Makes 4 dozen.
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