Recipe: Collin Street Bakery's Sand Tarts / Pecan Sandie Tarts (copycat recipe)

PECAN SANDIE TARTS
(Collin Street Bakery's Sand Tart copycat recipe)

12 Tbsp. butter, softened
1/2 cup confectioner's sugar
Zest of 2 lemons
2 Tbsp. lemon juice
1 Tbsp. vanilla
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 cup pecans, chopped
Lemon juice (for baked cookies)
Powdered sugar (for baked cookies)

Cream together butter, 1/2 cup confectioner's sugar and lemon zest. Stir in 2 tablespoons lemon juice and vanilla.

In a separate bowl, mix together flour, cornstarch and salt. Add to butter mixture in 1/3 cup intervals. Stir in pecans.

Roll the dough into a log that is 2-inches by diameter and wrap in parchment paper. Chill the dough in the refrigerator for 2 hours or overnight.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Cut the dough roll in half-inch strips and place on a parchment-lined baking sheet.

Bake for 10-12 minutes. Cookie tops should remain white/opaque, and are done when the tops are slightly dry to the touch. Allow cookies to cool completely.

Lightly brush the tops and sides of the cooled cookies with lemon juice. (About 1 lemon squeezed will provide the needed amount for the batch.) Then, coat tops and sides of cookies with powdered sugar.

Adapted heavily from Cannelle et Vanille
Adapted from source: Tastes on Trial by Charley C, August 20, 2010