PECAN SAND TARTS
Steps:
- Chop the pecans rather finely but don't pulverize into a powder. Set aside. Sift together the flour, cinnamon, baking powder, and salt and set aside.
- Combine the butter and both sugars in a large mixing bowl. Using a handheld electric mixer set at medium-high or creaming speed, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with rubber spatula.
- Add the vanilla extract and egg and beat 30 seconds longer.
- Remove the bowl from the mixer. Stir in the chopped pecans and mix well. Stir in the flour and mix only until blended.
- Gather the dough into a ball in the center of the bowl. Cover the bowl with plastic wrap and chill for 1 1/2 hours.
- When ready to bake, combine the grated chocolate and the granulated sugar and set aside.
- Preheat the oven to 375°F. Lightly butter a baking sheet.
- Dampen your fingertips with cold water. Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 2 1/2 inches long, patting into shape with your fingers.
- Place the bars on the baking sheet, about 2 inches apart.
- Set the pan of cookies in the center of the preheated oven on the middle shelf and bake the cookies for 8 minutes.
- Remove the pan from the oven and sprinkle the cookie tops with some of the chocolate-sugar mixture, using about 1 teaspoon per cookie. Return the cookies to the oven, reverse pan from front to back, and bake for 5 to 7 minutes longer, or until lightly browned and the topping is melted.
- Remove the cookies from the oven and set the pan on a wire rack. Let the cookies cool on the pan for 2 or 3 minutes, and then remove from the pan with a metal spatula and cool completely on the rack.
- Bake the remaining cookies, one pan at a time, in the same way.
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