Sand Tarts. Mexican Wedding Cookies. Crescents. Whatever you call them, these easy-to-make cookies are delicious!
Today’s cookie recipe is brought to you by my mother. My mom was a micro-paleontologist. She has a PhD and is one of the first women to break through in this field of study. She is also an amazing cook. I was raised in Houston, Texas and enjoyed Persian food as well as amazing seafood delights like shrimp scampi. My mom, though, is a terrible baker.
Any baking done in our house when I was growing up was done by me. And it was mostly the box stuff: cake, muffins, brownies. My mom taught me to cook. Girl Scouts taught me to read directions on a box and bake. And once I got the baking bug, I never stopped.
One cookie that my mother does bake are these Sand Tarts. She loves them so much that she sent me the recipe in the hopes that I fall in love with them, too. You have probably seen it in a different name, Mexican Wedding Cookies or Crescents.
Made with chopped pecans, for a Southern twist, and rolled into balls, the cookies are baked and then rolled in powdered sugar while still warm. They really are delicious with a cup of tea… Of course, I always love having something sweet with my tea!
My mom has baked another delightful dessert. And you can find the sherry bar recipe here. Man I love cookie season!
Sand Tarts
Sand Tarts. Mexican Wedding Cookies. Crescents. Whatever you call them, these easy-to-make cookies are delicious!
Ingredients
- 1 cup pecans, chopped
- 1 cup butter, unsalted, softened
- 1 ½ cup powdered sugar, divided
- 2 cup all-purpose flour
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Preheat oven to 350ºF.
- Grind pecans in a food processor until fine crumbs
- Using a stand mixer with a paddle attachment, mix together butter and ½ cup powdered sugar until light and fluffy.
- Mix in ground pecans, flour, vanilla and salt until just combined.
- Scoop up a tablespoon size amount of dough and roll into small balls, or shape into crescents. Do not overwork the dough or pack too tightly or the cookie will be tough.
- Place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 20 minutes until lightly golden.
- Remove from oven and place baking sheet on cooling rack for 1 minute.
- Roll warm cookies in 1 cup powdered sugar.
- Place cookies on cooling rack to cool completely.
Notes
Serving Suggestions: Also great with walnuts and almonds.
Nutrition Information:
Yield:
40Serving Size:
1 cookieAmount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 8mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
I could not find the temp of the oven in your recipe and I looked twice!
Sorry about that! Must have dropped off when I converted from one database to another. The temperature is 350ºF. I put it back in the recipe. Thank you for letting me know!
I make them every year at Christmas. Thet are also called Mexican Wedding Cookies. If you have never eaten onr, you will be utterly surprised– THEY are GREAT!!!
I roll them into small balls rather than crescen ts.
I used to buy a cookie a lot like this one,except, when it baked the center would be hollow. It wasn’t a forgotten cookie. The texture was more like the sand tart. Do you know what I am talking about.
They only sold them at Handy Andy grocery stores.
Hi Sue-
No, I’m not familiar with that cookie, sorry.
Laura
I used to make these years ago; thank you so mcuh for posting this recipe. I will make these next week;looking good.
Thank you for this recipe, My dad loved sand tarts, when he was is vietnam at christmas, my granny sent him sand tarts, because he requested it. My dad is gone but this recipe makes me think of him