Sand Tarts

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!

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Yield: 40 Cookies

25 Days of Cookies: Sand Tarts

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Sand Tarts. Mexican Wedding Cookies. Crescents. Whatever you call them, these easy-to-make cookies are delicious!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 25 minutes

Total Time 1 hour

Ingredients

• 1 cup pecans, chopped
• 1 cup butter, unsalted, softened
• 1 1/2 cup powdered sugar, divided
• 2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. Preheat oven to 350ºF.
2. Grind pecans in a food processor until fine crumbs
3. Using a stand mixer with a paddle attachment, mix together butter and 1/2 cup powdered sugar until light and fluffy.
4. Mix in ground pecans, flour, vanilla and salt until just combined.
5. 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.
6. Place on a baking sheet lined with parchment paper or a silicone baking mat.
7. Bake for 20 minutes until lightly golden.
8. Remove from oven and place baking sheet on cooling rack for 1 minute.
9. Roll warm cookies in 1 cup powdered sugar.
10. Place cookies on cooling rack to cool completely.
    

Notes

Serving Suggestions: Also great with walnuts and almonds.

Nutrition Information:

Yield:

40

Serving Size:

1 cookie
Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 8mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g