I love Paula Deen. Everyone got up in arms when it came out that she has diabetes, howling about how her recipes are chock full of butter and bacon and everything bad for you, but I think she’s amazing. She harnessed her passion and talent to provide for her sons as a single mother and to create the foundation for a career in something she absolutely loves. And that, regardless of the calorie content in butter and bacon, is admirable.
These sand tarts are one of Paula’s recipes, and though mine don’t look as pretty as hers, I assume (because I’m not eating sweets until April) that they’ll taste just fine. They actually remind me very much of Russian Tea Cakes; in fact, this recipe differs from tea cakes only in its use of finely chopped pecans instead of walnuts and in the crescent shape of the cookie.
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1 cup finely chopped pecans
Preheat oven to 270 degrees.
In a mixing bowl, cream together the butter and powdered sugar.
Add vanilla and beat to combine.
With the mixer running on low, gradually add flour.
Stir in pecans.
Using floured hands, shape dough into tablespoon-sized balls, then shape into crescents.
Bake for 40-45 minutes; remove from oven and allow to cool for a few minutes, then roll in powdered sugar.
Once cookies are completely cool, roll in powdered sugar again.