Sand Tarts

Sand Tarts


"Buttery cookies coated with powdered sugar."
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1 h 40 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Preheat oven to 325 degrees F (170 degrees C). Line cookie sheets with parchment paper.
  3. Shape dough into 1 inch balls. Place on prepared sheets, spacing evenly. Bake about 20 minutes, or until firm and lightly colored.
  4. 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.



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. ...

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 s...

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 ...

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 ho...

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 ov...

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 a...

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.

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...

i loved these. didn't alter the recipe at all - but i may try the almond extract as others have recommended.