Sand Tarts

• 1 pound Butter (454 gr or 2 c)
• 1 pound Sugar (454 gr or 2.5 c)
• 3 Eggs
• 2 teaspoons Vanilla
• 1 pound Flour (454 gr or 3.5 c) and pinch of salt
• Pecan or walnut pieces
• Cinnamon sugar for sprinkling

1. Cream butter and sugar until light and fluffy, stir in eggs one at a time, then vanilla. Mix in flour and salt.
2. Create frozen logs for slicing: lay out a 12-18" sheet of plastic wrap. Scoop out 3-4 dollops of batter and plop them in middle to make a horizontal log. Using a spatula, smooth into a rectangle shape. Roll plastic over the log, pressing out air bubbles on all 4 sides. Twist the short ends to seal tightly. Roll the plastic wrapped dough over the counter a few times to create a nice round cylinder or just keep the rectangle. Aim for a log the thickness of a small sand dollar (about 1 1/2" in diameter). Repeat with rest of batter. Recipe yields 3-4 logs. Freeze logs bags until ready to bake, at least 8 hours or overnight. Keeps in freezer several months if well wrapped.
3. Preheat oven to 350.
4. Remove a log from freezer. With a sharp or serrated knife, slice wafer thin discs and place on parchment lined sheet pans. If dough resists a thin slice or breaks, patch broken slices with other broken slice and shape with your fingers.
5. Push a piece of nut into the center of each cookie. For a cookie as pictured bake 8 minutes or so, rotating sheets halfway through, until edges just begin to brown. For a super crispy caramelized cookie, bake a couple minutes more. Watch closely, browns quickly.
6. Remove from oven, slide parchment off tray right away, and sprinkle with cinnamon sugar while hot.

butter, sugar, eggs, vanilla, flour, cinnamon sugar

Taken from food52.com/recipes/39066-sand-tarts (may not work)