Grandma Paul's Sand Tarts (Paula Deen)

Grandma Paul? I must admit the word, grandma has caught my attention...

I like to assume that all grandma cook and bake very well. hmmm... My grandma did.

I'm sorry that my grandma is not Paul... LOL! I guess that the name, Paul refer to Paula Deen's grandmother. This must be another Paula's relatives that bake very well as this recipe originates from here at Paula Deen.com or Food Network, with many positive reviews and mostly 5 stars ratings.

Baking these cookies is using the same concept as baking milk crumbs for a chocolate cake at my previous post. After baking both, I begin to appreciate this new way of baking buttery crumbly treats using low temperature like 100 to 120°C and baking in an extended period of time. I like to say that baking in such conditions is essentially like slow baking... It is like infusing butter fully into the floury mixture and creating nice sandy and melting texture in the baked goods without over-cooking them.

Grandma Paul's Sand Tarts

With no doubt, butter is the star ingredient in this bake.

I have used just 4 ingredients to make these melt-in-the-mouth cookies.

Shape dough into crescent and coat with extra icing sugar

Baking at low temperature and 40 minutes...

The butter has fully infused into the rest of the ingredients creating a nice, sandy melting texture!

These cookies literally melt into my mouth with sweet milky taste and soft nutty texture... Simply irresistible!

What else can I say?
... oooooh!
... aaaaah!
... yum!

Have I can fully express my satisfaction with these sandy cookies? LOL!

Here's the recipe mostly adapted from Food Network

Makes 8-11 cookies (which is 1/4 of the original recipe)

60g butter, softened at room temperature
20g icing sugar, plus 20g more for coating cookies
65g all-purpose flour, plus extra for dusting hands
30g almond meal for extra sandy texture.

You may use any nuts chopped into very small pieces for more crunchy texture

Preheat oven to 270°F / 130°C / 110°C fan forced. Line baking tray with baking paper.

Using an electric mixer at low speed or a spoon, beat the butter and sugar until smooth. At low speed gradually or by hand, fold in flour and almond meal.

With floured hands, take out about tablespoonful of dough and shape it into crescent. Coat the cookies with extra icing sugar and place the cookies about 3 cm apart on the prepared baking tray. Continue to dust your hands with flour as you make more cookies.

Bake for 40 mins. Dust with icing while still warm. Cool completely on wire racks and store in airtight containers.

Happy Baking
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