Cream butter and sugar. Add vanilla and water. Mix well. Add flour and pecans; mix well.
Refrigerate overnight or a few hours to chill the dough. Half the dough into 2 balls. Place on waxed paper and flatten a little to chill faster.
Remove one batch of dough and pinch off a small bit (about 2 teaspoons). Roll dough in your hands and shape into small crescents.
Place on an ungreased cookie sheet and bake at 350 degrees for 15-20 minutes or until slightly browned. Cool on cookie sheet 1 minute. Remove to a cookie rack, using a spatula, to finish cooling. Roll in powdered sugar. Store in an air-tight container.
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