We have a Christmas Cookie list. The size of the list varies from year to year, and yes, you can fall off the list. Tell me you’re on a diet during the holidays and you’re as good as scratched!
This was one of my Dad’s favorite cookies and they’ve made frequent appearances on our list throughout the years. They start with a dough that’s so incredibly light you feel it could almost float. This delicate dough bakes into a buttery, lightly sweet bites filled with the delightful crunch of toasted pecans. Then they’re dusted with a snowy blanket of powdered sugar, making for the perfect White Christmas!
The list of ingredients is short and simple. Sand Tarts get their flavor from real butter creamed with just enough powdered sugar tucked inside for a hint of sweetness. Round things out with a splash of pure vanilla extract plus a dose of nuttiness from a generous amount of toasted pecans.
The dough comes together quickly with no chilling required before baking, making them a great last minute treat.
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With the look of the holidays and a heavenly taste, Sand Tarts should be on your cookie list!
Sand Tarts
1 cup butter, room temperature
10 tablespoons powdered sugar, plus 1 cup for finishing the cookies
2 cups flour
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 teaspoon water
1 cup chopped toasted pecans
Preheat the oven to 350-degrees. Cream the butter on medium speed of your mixer until it is light and very creamy. Add the powdered sugar and blend it in on low speed.
In a small bowl whisk the flour and the kosher salt together.
Add the flour, about a cup at a time, blending into the butter and powdered sugar using low speed.
Using low speed, add the vanilla extract along with the water.
Stir in the toasted pecans, blending into the dough using low speed.
Using a small ice cream scoop or a teaspoon, gather up the dough and gently roll to create balls about 1” to 1-½” diameter. Place the cookies on a baking sheet lined with a Silpat liner or parchment paper.
Bake in a 350-degrees oven for 12 to 14 minutes or until the bottoms of the cookies are just lightly golden in color. Let them cool slightly then transfer to a baking rack to cool completely.
Once the cookies are completely cool roll them in the remaining 1 cup of powdered sugar to completely cover. Store in a tightly sealed container.
Makes about 40 to 45 cookies.
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Sand Tarts
Equipment
- Electric mixer
- Baking sheets lined with Silpat liner or parchment paper
- Wire rack for cookling
Ingredients
- 1 cup butter, room temperature
- 10 tablespoons plus 1 cup powdered sugar, divided
- 2 cups flour
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon water
- 1 cup chopped toasted pecans
Instructions
- Preheat the oven to 350-degrees.
- Cream the butter on medium speed of your mixer until it is light and very creamy.
- Add the powdered sugar and blend it in on low speed.
- In a small bowl whisk the flour and the kosher salt together.
- Add the flour, about a cup at a time, blending into the butter and powdered sugar using low speed.
- Using low speed, add the vanilla extract along with the water.
- Stir in the toasted pecans, blending into the dough using low speed.
- Using a small ice cream scoop or a teaspoon, gather up the dough and gently roll to create balls about 1” to 1-½” diameter. Place the cookies on a baking sheet lined with a Silpat liner or parchment paper.
- Bake in a 350-degrees oven for 12 to 14 minutes or until the bottoms of the cookies are just lightly golden in color. Let them cool slightly then transfer to a baking rack to cool completely.
- Once the cookies are completely cool roll them in the remaining 1 cup of powdered sugar to completely cover. Store in a tightly sealed container.
