Grandma Paul's Sand Tarts Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

2 ratings
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  • 1 cup (2 sticks) butter, softened
  • 1/2 cup confectioner's sugar, plus more for coating cookies
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour, plus more for dusting hands
  • 1 cup chopped pecans, very small pieces


Preheat oven to 270°. Line cookie sheets with parchment paper.


Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.


With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.


Bake for 40 minutes. Dust with additional confectioner's sugar while still warm. Cool completely on wire racks and store in airtight containers.

Grandma Paul's Sand Tarts


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2 Reviews

GK 12/10/2016
This recipe is k

This recipe is know by so many names...Russian Tea Balls, Mexican Wedding Cookies and on and on. One instruction I did not see: LET THE DOUGH CHILL FOR AT LEAST ONE HOUR to make it easier to shape. And, if the confectioner's sugar "melts" after applying...sprinkle or roll again. The chilling makes it much easier to shape into crescents/logs/balls, etc.

Jan 10/18/2014
I have been tryi

I have been trying to find this recipe for Mr. Retirement forever!!! Thank you Paula!! It is the confectioners sugar that makes these cookies so decadent. Everyone should have these on their holiday cookie list!
5 stars

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