Sand Tarts (also known as pecan snowball cookies, Mexican wedding cookies or crescent cookies)… Whatever you call them, these easy-to-make cookies are rolled in powdered sugar and have a wonderful nutty buttery flavor!
Today’s cookie recipe is brought to you by my mother. She has a PhD and is one of the first women to break through micro-paleontology. She is also an amazing cook.
My mom, though, is a terrible baker.
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.
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Laura says :
Why this recipe works
- Versatile: These cookies have been called different names, Mexican wedding cookies, snow balls or crescent cookies. Nuts are usually in the dough, and in this recipe, pecans are used.
- Simple: These cookies don’t require much skill, scoop the dough, roll into a ball, bake, roll into powdered sugar. Boom, you’re done!
- Holiday Bake: These beauties are perfect for holiday cookie swaps, Christmas cookie box or whenever you want something sweet with your afternoon tea.
- Flavor: These cookies are buttery, sweetened with powdered sugar and have a wonderful pecan flavor.
Ingredients you need
- Pecans: You can also use walnuts or almonds. My friend, Beth, makes these snowball cookies with pistachios.
- Butter: I use unsalted butter for my baking so I can control the salt. If you use salted butter, do not add the salt.
- Powdered sugar: Also known as confectioner’s sugar or icing sugar.
- Pantry staples: All purpose flour, vanilla extract and salt
Step-by-step directions
- Whip butter. Mix butter and powdered sugar until light and fluffy.
- Add nuts. Grind pecans in a food processor until fine crumbs. Mix in ground pecans, flour, vanilla and salt until just combined.
- Form balls. Scoop up a tablespoon size amount of dough and roll into small balls, or shape into crescents.
- Bake. Place on a baking sheet and bake until edges are lightly golden.
- Roll in sugar. Roll warm cookies in powdered sugar then place cookies on cooling rack to cool completely. Once cooled you can dust or roll the cookies with more powdered sugar.
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Recipe tips and FAQs
You can change the flavor up by using different kinds of nuts. You can also add mini chocolate chips, sprinkles or crushed peppermints to the cookie batter.
Crescent cookies use the same dough but are shaped into half moons. Simply roll out a small log with tapered ends then shape it into a crescent as you place it on the baking sheet.
If using chopped almonds, you use almond extract instead of vanilla for more almond flavor. You can also add a dash of cinnamon or grated orange zest for more flavor.
Looking for more unique and amazing cookies, like these sand tarts? Try my gluten-free quinoa flour spice cookies, these buttery saffron cookies, some gorgeous lacy coconut crisps, or these fabulous cranberry shortbread cookies.
And my Christmas shortbread peppermint bark cookies are another easy no-skills required recipe!
Storing/Freezing Instructions
TO STORE: Store your cookies in an airtight container and it will keep on the counter for up to a week at room temperature. You can also refrigerate for longer.
TO FREEZE: You can also freeze the baked cookies and the cookie dough. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
If your nut pieces are too big and not finely chopped or processed, your cookie dough will not hold together. The dough does not require chilling, but some people found it helps. If you live in a dry climate, add tiny teaspoons of water to the dough to help it stick together.
Yes! The cookie dough and/or dough balls can be prepared and frozen for up to 3 months. Thaw completely before baking.
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Sand Tarts
Ingredients
- 1 cup pecans chopped
- 1 cup butter unsalted, softened
- 1 ½ cup powdered sugar divided
- 2 cup all-purpose flour
- 1 teaspoon vanilla extract
- ⅛ teaspoon 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
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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