(AKA Pecan Sand Tarts AKA Russian Tea Cakes)
My boyfriend just can't refuse anything containing walnuts, pecans, cashews, almonds (you get the idea...). I can't really stand them, but we're definitely on the same page when it comes to these perfectly buttery, powdery cookies.
These cookies have many names. To me, they're Mexican wedding cookies or sand tarts. My mom would make these in the winter and I was pretty sure Chris would appreciate coming home to a plate full of these. I wasn't really in the cookie-making mood, so I put the idea off for a few days. After making them, I felt silly for waiting so long. They are so effortless and take such a short amount of time to prepare. In fact, you might get the urge to make a few batches.
Not only are they easy to make, but they are seriously addicting. A bite into one of these powdery beauties reminds me of butter pecan ice cream. It's creamy with chunks of pecan and a buttery cookie brings it all together. Really though, there's no way I could describe the taste.
I love that they look so rustic. Each cookie is hand-shaped, baked, rolled in powdered sugar, cooled and rolled in powdered sugar once more. Shape these in circles, balls or crescents; just make them small because they're delicate little devils. Enjoy! You probably have all of these ingredients in your kitchen, so get to it.
Makes 20 cookies
These can store up to 5 days in a sealed container. No need to refridgerate, unless you live in extremely warm climate.