Paula Deen Grandma Paul’s Sand Tarts

Paula Deen Grandma Paul's sand tarts are an easy butter pecan cookie made with confectioner's sugar, chopped pecans and vanilla, ready in 1 hour 10 minutes. Save this classic Southern Christmas cookie for the holiday table, a church supper or a cookie swap, because it's a simple no-fuss bake.

Dust the cookies with confectioner's sugar while they are still warm, because the sugar then melts into the butter and clings in a soft coating. Wait until they cool and it just slides off.

Paula keeps the oven at a low 270°F and bakes these for a full 40 minutes, so they dry out into a pale, crumbly cookie instead of browning. Her tip to keep flouring your hands also stops the buttery dough from sticking as you shape.

Paula Deen Grandma Paul's Sand Tarts

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

210

kcal

Buttery pecan dough is shaped into small crescents and baked low and slow until pale and crumbly. A warm roll in confectioner's sugar gives them a soft snowy coat that melts in your mouth.

Ingredients

• 1 cup (2 sticks) softened Butter
  

• 1/2 cup plus more for coating cookies confectioner's sugar
  

• 1 teaspoon vanilla extract
  

• 1 3/4 cups plus more for dusting hands all purpose flour
  

• 1 cup chopped very small pieces pecans
  

Directions

• Preheat the oven: Preheat the oven to 270°F. Then line your cookie sheets with parchment paper so the cookies lift off easily later.
• Cream the butter: Cream 1 cup softened butter and 1/2 cup confectioner's sugar with an electric mixer on low speed until smooth. Then beat in 1 teaspoon vanilla extract.
• Add the flour: With the mixer still on low, gradually add 1 3/4 cups all purpose flour. Once it is mixed in, fold in 1 cup very finely chopped pecans with a spatula.
• Shape the crescents: With floured hands, take about 1 tablespoon of dough and shape it into a crescent. Place the cookies 1 inch apart on the prepared sheets, and keep dusting your hands with flour as you go.
• Bake the cookies: Bake the cookies for 40 minutes at 270°F. They stay pale, so go by the time rather than by color.
• Dust and cool: Dust the warm cookies with more confectioner's sugar while they are still warm. Then cool them completely on wire racks before storing them in airtight containers.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of pecans?

Finely chopped walnuts or almonds work well in the same amount. Chop them very small, because big pieces make the crescents hard to shape and they crumble when you bite them.

How long do sand tarts keep?

Stored in an airtight container at room temperature, they stay good for about a week. Keep them away from heat and humidity so the sugar coating does not turn damp.

Can I make the dough ahead of time?

You can mix the dough and chill it in the fridge until you are ready to bake. Let it sit out for a few minutes first, since cold butter dough is stiff and hard to shape.

Why are my sand tarts falling apart?

They are meant to be tender and crumbly, but they can break if the pecan pieces are too big or the cookies are moved while hot. Chop the nuts very fine and let them cool completely on the rack.

Why do they bake at such a low temperature?

The low 270°F oven dries the cookies slowly so they set without browning. A hotter oven would color the butter and give you a crisper cookie instead of the soft, sandy texture.