Sunday, November 14, 2010

Sand Tarts

These cookies are also known as Mexican Wedding Cookie, Pecan Nut Balls, Noel Nut Balls, Russian Tea Cakes and of course Sand Tarts. Whatever you want to call them just know they are super easy to make and a huge crowd pleaser.

Sand Tart Recipe 
1 cup finely chopped nuts
2 sticks of unsalted butter at room temperature
4 rounded tablespoon of powder sugar
2 cups of flour
1/2 teaspoon salt
2 teaspoons of vanilla extract
1 cup powder sugar for dusting cookies

Finely chop nuts. Set aside.
Sift together flour, salt, 4 Tablespoon of powder sugar. Gently fold in the chopped nuts.
Cream butter with an electric mixer on med-high speed for about 3 minutes or until fluffy.
Beat in the vanilla.
Slowly add all the dry ingredients into the butter and mix well.
Shape dough in a disc and refrigerate for 30 minutes.
Preheat oven to 325. Shaped dough into 1 inch balls and place on a cookie sheet
lined with parchment paper or silpat.
Space the cookies about 1 inch a part.
Bake for 20 minutes or until golden brown.
Rotate the sheets halfway through the baking process.
Place one cup of powder sugar in a large bowl and while the cookies are still warm
roll them at least twice to coat. Tap off in excess.
The cookies can be stored at room temperature for at least a week.

The cookies are ready for the oven. Don't forget to preheat your oven.

I like using a mini ice cream scooper instead of rolling each cookie by hand. This really ensure
that all the cookies are the same same.

Fresh out of the oven. You will notice that I use silpat instead of parchment paper to
line the cookies. Silpat is reusable time and time again.

Here the cookies are getting a nice sugar coating.


Happy Baking!!! Next Week I'm thinking Chocolate Hazelnut Cookies.
Thanks to Aplineberry Mary for her sharing her cookie photo.

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