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Friday, May 27, 2011

Sand Tarts

My sister-in-law, Angie, gave me this recipe.  She had made Sand Tarts for Brent and Joy's wedding reception and I actually did not eat any of them while at the reception.  We brought home the leftovers and it was the next day before I tried some of them.  The Sand Tart melted in my mouth.  I knew she had told me that they were very delicate and to handle them carefully but I had no idea of how wonderful they were.  At that time, she was living in Atlanta and I got on the phone to thank her again for making them for the reception and to tell her how delicious they were.  I then asked her for the recipe for Sand Tarts.  She said that she believed that it was the cold water that made the Sand Tarts so delicate.  I make these for some of my friends at Christmas time and give them as gifts.  They are always appreciated. 

                                                              Sand Tarts

1 cup Land O Lakes Real Butter
1/4 cup confectionate sugar
2 tsp. vanilla extract
1 tsp. cold water
2 cups sifted plain flour
1 cup chopped pecans

Cream butter and sugar.  Add vanilla and cold water.  Add flour and mix well.  Stir in chopped pecans.  Shape into small balls and flatten slightly.  You can shape them round or crescent shaped. 

Bake at 325 degrees for 18 min.

Allow to cool for 5 min. and then roll gently in confectionate sugar.  Place on a plate for serving or in an airtight container.

These are very delicate and have to be handled with care or they will crumble.  If I am giving them for a gift, I always put them in a tin nestled in tissue paper.

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