Recipe courtesy of Gail Loeb

Nana's Crescents or Sand Tarts

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 16 to 20 dozen
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1 pound (4 sticks) unsalted butter or 2 sticks oleo and 2 sticks butter, room temperature

1 heaping cup powered sugar, plus 2 cups for coating

1 tablespoon vanilla extract

5 cups all-purpose flour, sifted

2 cups pecans, chopped


  1. Preheat oven to 350 degrees F.
  2. With an electric mixer or by hand, cream butter and sugar in a large bowl. Add vanilla and then stir in flour and chopped nuts until combined. Roll tablespoon-sized pieces of dough into crescent shapes. Repeat until no dough remains. Arrange on an ungreased baking sheet and bake for 20 to 30 minutes, until cookies are lightly golden.
  3. While cookies are in the oven, put 2 cups powdered sugar in a large resealable bag. Remove cookies from baking sheet and add them to the bag of powdered sugar. Carefully turn cookies in sugar while they are still hot. Remove cookies from bag and shake lightly to remove excess sugar.