Crescent sand tarts ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter |
| ½ | cup | Confectioner's sugar sifted |
| 2 | cups | Cake flour sifted |
| 1 | cup | Pecans chopped |
| 1 | teaspoon | Vanilla |
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 deg. for 20 minutes or until a light brown.
Roll in powdered sugar while warm. Makes 4 dozen.
Source: DALLAS JR. LEAGUE COOKBOOK page 356 Posted by Ken Strei
Related recipes
- Apricot crescents
- Bacon cheese lettuce & tomato sand
- Butter crescents
- Buttermilk crescents
- Chocolate crescents
- Christmas crescents
- Colored sand
- Crescent chicken
- Crescent roll appetizers
- Crescent roll bread
- Crescent rolls
- Crescent sand tarts
- Grill polish sausage sand
- Nut crescents
- Sand cake
- Sand cups
- Sand tarts
- Sand-art brownies
- Sandbakkelse (sand tarts)
- Walnut crescents