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by Adobestock/claraveritas
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Grandmother June’s recipe for crescent sand tarts.
by Elaine Ingram
60
SERVINGS
Make these sand tarts cookies, a recipe handed down from generation to generation to enjoy on a cookie tray during the holiday season.
During the Great Depression, my mom grew up in the rural highlands of northwestern North Carolina. Pecans weren’t native and were only available in late autumn; thus, they were a special treat. These tarts were a once-a-year wonder, included in a recipe book that my mom passed down to me. It includes her handwritten recipes as well as newspaper clippings of other recipes. One day, I’ll pass this book on to Sarah.
Ingredients
- 1 cup butter, softened
- 2 cups flour
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 cups ground pecans
- Additional powdered sugar for coating finished cookies
Directions
- Preheat oven to 325 F.
- In a large bowl, beat butter until creamy.
- Add remaining ingredients and mix well.
- Pinch off a small ball, approximately a teaspoonful, roll into a log shape, and then pull ends around to form a curved crescent shape.
- Place on parchment-paper-covered baking sheet. Bake very slowly for about 20 minutes.
- Cool on rack.
- When completely cool, roll in shallow bowl containing powdered sugar. Cover cookies completely with sugar.
