Classic Sand Tarts
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for buttery, melt-in-your-mouth shortbread cookies filled with chopped pecans and rolled in powdered sugar. These delicate treats are also known as Mexican Wedding Cookies or Russian Tea Cakes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | None | 3 1/2 dozen |
🔪 Key Equipment
- large mixing bowl
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 pound | Butter | 2 sticks, softened |
| 3 tablespoons | Sugar | Granulated |
| 1 teaspoon | Vanilla | Extract |
| 2 3/4 cups | Flour | Sifted |
| 1 cup | Pecans | Finely chopped |
| 1 cup | Powdered Sugar | For rolling |
Instructions
Step 1: Prepare Dough
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream the 1/2 pound butter and 3 tablespoons sugar together until light and fluffy.
- Stir in the 1 teaspoon vanilla, then gradually work in the 2 3/4 cups flour and 1 cup pecans until a stiff dough forms.
Step 2: Shape and Bake
- Pinch off marble-sized pieces of dough and shape into small fingers or crescents.
- Place on baking sheets and bake for 10 minutes until the bottoms are lightly browned and the tops remain pale.
Step 3: Coat and Cool
- While still warm, gently roll the cookies in 1 cup powdered sugar to coat.
- Transfer to a wire rack to cool completely; roll in sugar a second time if desired for a thicker coating.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Original Recipe Scan
