Nana's Crescents or Sand Tarts

Name: Nana's Crescents or Sand Tarts
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 16 to 20 dozen
Cuisine: american
Ingredients: 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

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Level: Intermediate
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 16 to 20 dozen

Level: Intermediate
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 16 to 20 dozen

Ingredients

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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

Directions

Preheat oven to 350 degrees F.
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.
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.