Sandy Point Sand Tarts

  • Yield 2 to 3 dozen

These cookies look festive stored in glass jars for the holidays and have a long shelf life.


1 cup (2 sticks) unsalted butter, softened
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour, sifted
2 teaspoons vanilla extract
1 cup pecans, chopped
-- Confectioners' sugar for coating


  1. Cream the butter in a mixing bowl.  Add 1/4 cup confectioners' sugar and beat until light and fluffy.  Add the flour and vanilla and mix well.  Stir in the pecans.  
  2. Shape into balls and press down on an ungreased cookie sheet.  
  3. Bake at 225F for 15 minutes.  Increase the oven temperature to 275F and bake for 5 minutes longer or until light brown around the edges.  Do not over-bake.  
  4. Place additional confectioners' sugar in a shallow bowl.  Carefully lift the warm cookies with a spatula and place in confectioners' sugar until coated.  Place on a serving plate and let stand until cooled completely. 

Recipe reprinted with permission from The Junior League of Annapolis’s  A Thyme to Entertain (The Junior League of Annapolis, Inc., 2007).



Get every new post delivered to your Inbox.

Join 261 other followers