Sand Tarts to be specific. These delicious shortbread-type crescent-shaped cookies are a family favorite, and my grandmother could make them like no one else. Mine are not nearly as pretty, but they're still pretty tasty.
If you do a search online, there are lots of variations on this recipe, and lots of traditions and "family rules" about these delightful cookies. Our rules included the one that they had to be rolled in granulated white sugar, always. No colored sugar for us! The sugar was the "sand" part of the cookie!
Anyway, here you go, and there note that there are no eggs, so good for someone with allergies. There are lots of nuts!
7/8 cup butter
5 Tbsp sugar
1 tsp vanilla
2 cups flour
1 Tbsp water
1 cup chopped nuts (I used pecans)
No instructions here from Wilma, but basically mix everything together the way you would make cookies. Bake at 375 deg. F for 15-20 minutes (my oven cooks hot, so 12 minutes was all I needed).
Gently make them into crescent shapes. If the butter gets too warm, chill before baking (that was the problem with mine, so they aren't too crescent-y).
Remove from the oven, immediately roll them in sugar and put on cooling rack.
Note from Wilma: If you use 1 cup butter, use 2-1/4 cups flour, but also add the appropriate amount to each of the other ingredients.