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Sand Tarts are tasty little pecan butter cookies coated with powdered sugar. These little walnut-sized cookies are similar to Danish wedding cookies and Mexican wedding cookies.
Not overly sweet, they have a dense texture making them perfect to package for gift-giving or cookie swaps.
The cookie dough is like a shortbread with finely chopped pecans added. The cookies are coated with confectioner’s sugar while they are still warm from the oven, and then again once they have cooled — making sure they are plenty sweet.
Sand Tarts for Kids’ Cancer Cookie Swap
This national non-profit organization is committed to funding new therapies in the fight against pediatric cancer. Each blogger made a donation to the charity then baked and shipped a dozen cookies to three assigned food bloggers.
In turn, each blogger received three dozen of delicious surprise cookies — so much fun! I chose to share Sand Tarts with the bloggers on my list.
How to make Sand Tart Cookies
This recipe is really very simple to make. Combine the ingredients for the dough and roll into walnut-size balls. Place on a parchment paper lined cookie sheet or use a silicone baking liner — which I LOVE, by the way!
Each blogger in the project received a silicone liners as a “thank you” gift from brand partner Dixie Crystals, who along with Land O Lakes and OXO will each match our donation to Cookies for Kid’s Cancer, dollar for dollar–up to $3000!)
While the Sand Tarts are still warm from the oven, roll each cookie in a bowl of powdered sugar. Allow to cool, and then for good measure, roll them in powdered sugar again to guarantee a good coating of sweetness. That’s all there is to it!
“These Sand Tarts are the most delicious cookies I’ve ever made! They’re crumbly and sweet! I replaced the pecans with chocolate chips (my younger brother isn’t fond of nuts) and it worked very well!” —Judith
Cookies for gift-giving
Sand Tarts make a good shipping cookie because they are dense and not so delicate. I shipped a dozen each to Heather at Join Us, Pull up a Chair, Allie at Key Ingredients, and Amber at Loves Food, Loves to Eat. (Please give these blogs some Christmas love and go check them out!)
I was the lucky recipient of three delicious cookie gifts — Lemon Coconut Cookies from Alice at Honestly Fitness, Peppermint Chocolate Shortbread from Jessica at A Happy Food Dance, and Cowboy Cookies from Ashton at Something Swanky. You can find the recipes for each on their blogs today, too! Merry Christmas, Friends!
More Christmas cookie recipes!
Baking cookies to give away to friends and neighbors is one of our Christmas traditions. Every year, I have a really difficult time deciding what cookies to make — here are a few cookie recipes that are always a hit!
- Buckeye Brownie Bites
- Heath Bar Blondies
- Homemade Peppermint Oreos
- Caramel Pecan Thumbprints
- Vanilla Bean Sugar Cookies
- More cookie recipes!
Let’s bake cookies!
This recipe was first introduced to me by a friend at work who would bring these cookies to share with our office every Christmas. I’ve been making these cookies myself now for years and they are always a hit!
The original recipe was posted on December16, 2015, and was last updated on September 8, 2019.
- 1 cup unsalted butter softened
- 1/4 cup powdered sugar
- 2 cups sifted all-purpose flour
- 1 cup finely chopped pecans
- 1/2 cup powdered sugar sifted, for coating cookies
- Preheat oven to 325 degrees.
- In a stand mixer, cream together butter and 1/4 cup powdered sugar. Add flour and pecans and mix on low until incorporated.
- Shape dough into small balls about the size of a walnut and place on cookie sheets lined with parchment paper or a silicone baking mat. Bake for 30 minutes.
- While cookies are still hot, roll in a bowl of sifted powdered sugar. Let cookies cool, then roll again in the powdered sugar. Store in airtight container.
- Sifting the powdered sugar before rolling the cookies is very important to keep the sugar from clumping up.
- Use a small cookie scoop helps ensure all the cookies are the same size.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.