Aunt Blanche’s Sand Tarts

For a light and delicate, melt in your mouth texture, the butter and sugar must be beaten until light and fluffy before adding the flour. Sometimes it takes as long as 5 minutes.

Sand Tarts are typically made by rolling out in a cylinder type shape and the curved to look like a crescent.  The rollout method using the Cookie Thing is something I came up with for being able to serve in individual cupcake liners for a pretty way of displaying. It also takes a lot less time and I think they are more delicate this way.

Sand Tart


1 lb. unsalted butter (I love Elle & Vire brand from France)

6 tablespoons white sugar

2 tablespoons vanilla

4 cups flour

1 cup chopped pecans

Approximately 2-3 cups confectioner sugar will be needed for coating the tarts after completely cooled

Bake 325 degrees – 10 to 15 minutes

In a stand mixer, beat together the butter and 6 tablespoons sugar until light and fluffy.  Add the 2 tablespoons vanilla and mix again until fluffy. Add the 4 cups flour and then the pecans.

Rollout to desired thickness using Cookie Thing process, and refrigerate for at least an hour. I prefer to roll these using the 3/8th inch boards, but you can also use ½” boards. Cut out with small round cookie cutters and bake until just slightly browned around the edges. When completely cooled, roll in powdered sugar. These are delicate, so they must be handled carefully. I love to serve these in pretty cupcake liners and it makes them easier to handle with the powdered sugar.

For those of you interested, the blue bowl in the picture is a piece I acquired from Lovers of Blue and White; (their link is under “favorites”).  It is a Blue Calico Burleigh Staffordshire piece from the wonderful Burleigh pottery maker in England. The online website of Lovers of Blue and White ships to the US and do a fantastic job of getting things to you quickly and without damage. They are wonderful people to do business with!