Crescent Sand Tarts
Yield
4 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| ½ | cup |
powdered sugar
sifted |
|
| 2 | cups |
cake flour
sifted |
|
| 1 | cup |
pecans
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 118 | ml |
powdered sugar
sifted |
|
| 473 | ml |
cake flour
sifted |
|
| 237 | ml |
pecans
chopped |
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream butter; add sugar.
Stir well and add flour, nuts and vanilla.
Shape into balls or crescent (just drop them from the spoon - the more you handle them the harder they will get) and bake on ungreased cookie sheet at 325℉ (160℃) for 20 minutes or until a light brown. Roll in powdered sugar while warm.
Makes 4 dozen.
