"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sand Tarts from Noeplace Recipe

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This recipe for Sand Tarts from Noeplace, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Noe
Added: Tuesday, March 18, 2008


2 sticks of butter (NOT MARGARINE!)
1/2 c powdered sugar
2 tsp. vanilla
1 Tbs. water
2 c. flour
1 c. of chopped pecans (not chopped too fine but not in hunks either)

Cream butter with powdered sugar.
Add vanilla and water. Cream until smooth.
Add flour and pecans.
You should be able to handle the dough to form little cookies that are kinda' shaped like a smile? If you use the smallest cookie scoop and then roll the dough into logs first you can kind of keep them uniform in size so they will cook at the same rate. Place onto greased cookie sheet and bake at 325 till slightly brown. Take one out and see if it looks done inside. They will be very fragile. I have never really timed these just keep an eye on them. The
tricky part of sand tarts is to cool them just enough so that when they are put into powdered sugar it will not be sticky later. If they are too warm when you put the powdered sugar on them they will ALWAYS be sticky. Good but sticky.
So cool them till slightly warm. Gently put into a paper sack of powdered sugar and gently coat them. Put them back onto cooling rack and let cool all the way. Then freeze.




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