Sand Tarts. Mexican Wedding Cookies. Crescents. Whatever you call them, these easy-to-make cookies are delicious!
My two munchkins are still sick. The Professor is healthy and off to school. It certainly makes getting ready in the morning easier when there’s only one kid to get ready! But, after a rough night with two sickies, I’m off to a slow start today on my cookie run. I haven’t finished typing up the recipes from the cookies I baked for the school’s staff luncheon, so I am featuring a classic cookie that I made last Christmas: Sand Tarts.
You have probably seen it in a different name, Mexican Wedding Cookies or Crescents. This is another cookie recipe my mom found for me and she loves these cookies.
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!
Sand Tarts
These cookies have been around for years and are often called Sand Tarts, Cocoons, Mexican Wedding Cookies or Crescents. Recipe adapted from Louis Mahoney, The Richmond News Leader
Ingredients:
- 1 cup pecans, chopped
- 1 cup butter, unsalted, softened
- 1 1/2 cup powdered sugar
- 2 cup all-purpose flour
- 1 tsp vanilla extract
- 1/8 tsp salt
Directions:
- Grind in a food processor until fine crumbs:
- 1 cup pecans , chopped
- Using a stand mixer with a paddle attachment, mix together until light and fluffy:
- 1 cup butter, unsalted , softened
- 1/2 cup powdered sugar
- Mix in until combined the ground pecans plus:
- 2 cup all-purpose flour
- 1 tsp vanilla extract
- 1/8 tsp salt
- 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.
Prep Time:
Yield: 40 cookies
Cook Time:
Total Time:
I’m off to go wipe two runny noses….
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
I used to make these years ago; thank you so mcuh for posting this recipe. I will make these next week;looking good.
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 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.