Thursday, August 13, 2009

Baking Class: Sand Tarts

I got the recipe for these gems from one of my co-workers at the library in Austin many years ago. So many years ago, in fact, that I no longer remember who it was that gave me the recipe.

Which is a shame, because they are spectacularly delicious, and are fancy enough to be taken to the poshest places. They have earned their name - they are light and sandy and melt in the mouth.

And best of all, they are ridiculously easy to make, and don't take too much time. The most time-consuming part is rolling them in the confectioner's sugar. Don't let the cookies cool for more than a few minutes before you start rolling them. It's the heat that makes the sugar stick.

I have made these successfully with pecans, walnuts or almonds, but I have to say that the pecans are my favorite. They are more dense, and their rich subtle flavor floods each bite.

I have made these cookies in half batches, but I have almost always regretted not having more. They disappear quickly.
Home Cookin Chapter: Cookies

Makes approximately 4 dozen cookies

1 cup softened butter
1/2 cup confectioner's sugar
1 tsp vanilla
2-1/4 cup flour
1/2 tsp salt
1/2 cup pecans, walnuts or almonds
approximately 1 cup additional powdered sugar for finished cookies

Cream the butter and confectioner's sugar together. Add the vanilla and stir it in. Add the salt, flour and nuts and mix well.

Chill the dough for at least two hours, or overnight. Roll into balls or crescents and place on an ungreased baking sheet (parchment optional).

Bake at 350 deg F. for 20 minutes, until the cookies are just lightly browned. Remove from the oven and, while still hot, roll them in a soup bowl filled with powdered sugar.

Exported from Home Cookin 5.9 (


BertandFelix said...

My mom always makes the cookies at Christmas. She calls them Russian tea cookies. Soooo yummy!

dejamo said...

Yes, they're very festive BertandFelix. I've never heard them called Russian Tea Cookies. I'll have to check that out.

Anonymous said...

They sound delicious! Can they be frozen and, if yes, for how long please?

Crystal said...

What type of flour? Plain? Self rising? Cake flour? Thank you!

dejamo said...

Hi Crystal,
The recipe uses all-purpose flour. Thank you for stopping by!

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