William Greenberg's Sand Tarts
Nutrition
Calories: 411.4 kcalCarbohydrates: 13.22 gProtein: 1.94 gFat: 39.96 gSaturated Fat: 23.58 gCholesterol: 97.52 mgSodium: 5.23 mgFiber: 0.71 gVitamin A: 28.40325 IUCalcium: 15.6 mgIron: 0.64 mg
Ingredients
- 1 lb 4 sticks unsalted butter, softened
- 1 cup sugar plus additional sugar for dipping
- 1 egg
- 1-1/2 tsp pure vanilla extract
- 4-1/2 cups sifted unbleached flour
- 6 oz about 1-1/2 cups ground toasted pecans
Instructions
- Adjust oven racks to the middle of the oven. Preheat the oven to 350 degrees.
- Beat the softened butter until light. Gradually add 1 cup sugar and the egg and beat several minutes, until pale and very fluffy. Beat in the vanilla. Gradually stir in the flour and nuts, blending well to make a stiff dough. Gather the dough into a ball. There is no need to refrigerate.
- Divide the dough in quarters and roll each quarter separately to a thickness slightly more than 1/4 inch on a lightly floured surface with a lightly floured rolling pin. Cut into rounds with a 1-1/2-inch cookie cutter. Place the rounds on ungreased cookie sheets, 1/4 inch apart. Reroll and cut out all the trimmings.
- Bake for 15 minutes, or until the bottoms of the cookies are lightly browned and the edges just begin to brown.
- Dip the warm cookies on both sides in additional sugar. Place the cookies on wire racks to cool thoroughly.
- Store in tightly covered containers for up to a week at room temperature, or freeze. If frozen, let them defrost and return to room temperature before serving.