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–+ servings

Sand Tarts

These small, tender pecan shortbread cookies are rolled in powdered sugar, delivering a sweet, buttery treat that's perfect for the holidays.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 24 cookies

Ingredients

For the cookies

  • 1 cup unsalted butter, softened Use room temperature; not melted.
  • 1/4 cup powdered sugar For creaming with butter.
  • 2 cups sifted all-purpose flour No need for pastry flour.
  • 1 cup finely chopped pecans Toasted for extra flavor is optional.
  • 1/2 cup powdered sugar, sifted For coating the cookies.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or a silicone mat.
  • In a stand mixer or with a hand mixer, beat the softened butter and 1/4 cup powdered sugar until light and fluffy, about 2 minutes.
  • Add the sifted flour and the finely chopped pecans. Mix on low speed until the dough just comes together. It will be crumbly but hold when pressed.
  • Roll the dough into small balls about the size of a walnut (roughly 1 inch). Place them 1 inch apart on the prepared baking sheets.

Baking

  • Bake for 30 minutes. The cookies should be set and pale — minimal browning is ideal.
  • While still hot, transfer the baked cookies directly into a bowl of sifted powdered sugar and roll to coat.

Cooling and Final Coating

  • Let the cookies cool completely on a rack, then roll them again in the powdered sugar for a second, snowy coating.
  • Store cooled sand tarts in an airtight container at room temperature.

Notes

For best results, do not overwork the dough and roll in powdered sugar while the cookies are hot. Toasting pecans enhances the flavor.