Sand Tarts
Start with a dough that’s so incredibly light you feel it could almost float. Bake into a buttery, lightly sweet bites filled with the delightful crunch of toasted pecans and finish with a dusting of powdered sugar.
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.