Buttery cookies coated with powdered sugar.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr 5 mins
total:
1 hr 40 mins
Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter in large bowl until light. Beat in 1/2 cup confectioner's sugar and vanilla. Add flour and mix until just blended. Stir in nuts. Shape dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate until cold.

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  • Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.

  • Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.

  • Sift 1/4 cup confectioners' sugar into a bowl. Transfer cookies to confectioners' sugar while still warm and roll gently to coat. Immediately transfer cookies to plastic bag and seal (this makes the cookies sweat and form an icing). Let stand 5 minutes in the bag. Transfer to rack and cool.

Nutrition Facts

153 calories; protein 1.9g; carbohydrates 12.5g; fat 11g; cholesterol 20.3mg; sodium 1.4mg. Full Nutrition
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Reviews (18)

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Most helpful positive review

Rating: 5 stars
12/13/2008
These have been a Christmas favorite of my son's since he was a little boy. He's 27 years old now and I've been making these a lot longer than THAT! Delicate melt in your mouth buttery good. I always up the vanilla to 1 T. and also add a teaspoon of almond extract. Read More
(39)
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/13/2008
These have been a Christmas favorite of my son's since he was a little boy. He's 27 years old now and I've been making these a lot longer than THAT! Delicate melt in your mouth buttery good. I always up the vanilla to 1 T. and also add a teaspoon of almond extract. Read More
(39)
Rating: 5 stars
12/19/2005
This is my families traditional Christmas cookie since my childhood. I lost my recipe and this one is the same except we call ours pecan sandies. It do think they could be just a tad bit more sweet though. I may use 3/4 c powdered sugar next time. Real butter makes these fall apart soft...like I like them. You can also use one t vanilla and one t almond or lemon extract for a little more variety in taste. My kids liked it w/ the almond extract and a little lemon rind mixed in. Enjoy! Read More
(24)
Rating: 5 stars
12/23/2003
I found this recipe extremely easy to make. Fantastic taste and texture. I left the nuts out and rolled them in wax paper then refrigerated them so that I could slice and bake them. It worked wonderfully. Read More
(16)
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Rating: 5 stars
02/16/2010
These cookies are addicting. I'm serious - I make them And I can't take my hands off of 'em! I made them word for word several times and they are wonderful. Next I'm going to try substiuting honey for sugar........... 5 Stars:) Read More
(12)
Rating: 5 stars
12/14/2008
Amazing amazing amazing! I made the cookies early this afternoon and they're already gone! The only change I made was to roll the cookies in powdered sugar the second they came out of the oven - it eliminated the need to sweat them in the ziplock bag. THANK YOU for sharing this recipe! Read More
(11)
Rating: 5 stars
12/31/2008
This recipe has been in my family for almost 150 years. Grandma used 1 3/4 cups of flour and used finely diced pecans but they are the best cookies you'll ever eat! I made 200 for christmas and they lasted about 5 hours between 15 people:) Read More
(9)
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Rating: 5 stars
12/19/2012
What a wonderful surprise to find this particular recipe! I used to make these as a teenager. In fact I made these for the first date I had with my now husband of 52-1/2 years! Our 5 children have given us 20 grandchildren and now there are 5 great grandchildren as well. It's always a challenge to have something affordable for so many people for Christmas! This year all will be receiving a few of these Sand Tarts the recipe and their 'history' in our family. CHANGES I MADE: pecans instead of walnuts (we had a big old pecan tree in the backyard of my childhood home); no chilling; balls a tiny bit larger then rolled into small logs and curved into crescent shape; no steaming in brown bag. Thank you Robin! Once more you have made my day! Read More
(8)
Rating: 5 stars
12/23/2006
Great recipe. An aunt used to make these years ago and I haven't been able to find a recipe that came out like hers. This is the ONE. Thank you. Read More
(7)
Rating: 5 stars
05/10/2011
Very yummy. Similar to Russian teacakes or Mexican Wedding Cookies. Chill dough in freezer for a quicker process. Also don't worry about the dough being crumbly when you shape it into a ball. For purposes of appearance I would shape them into perfectly round balls or into crescent moons. They don't spread out so your initial shape is what you get. 20 minutes was perfectly timed. I'd make again. Read More
(7)
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