From as early as I can remember, Christmas has always been a holiday celebrating the birth of Jesus around the table with family.
One of my most cherished memories is learning how to make Christmas cookies with my grandma, my “Mamaw.”
She has a bullet list of Christmas cookies that she makes each year, including Rum Balls, Spritz Cookies, and my all time favorite….Sand Tarts.
Or wait….Sand Tarts can also be called Italian Wedding Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Butterballs and/or Snow Balls.
Whatever the name you prefer, don’t worry…the cookie is exactly the same.
Basically, it’s a crisp cookie shaped into a little ball, made w/ powdered sugar & pecans, baked, and covered in more powdered sugar.
They are absolutely sinful.
Plus, they are a perfect addition to your Christmas dessert table.
Go make them now!
- ½ c. coconut oil, at room temperature
- ⅓ c. powdered sugar, sifted, plus more for rolling
- ½ t. pure vanilla extract
- ¾ c. oat flour, sifted
- 1 T. coconut flour
- 2 T. arrowroot powder
- a good pinch of salt
- ½ c. pecan pieces
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a large stand mixer fitted w/ a paddle attachment, cream together the coconut oil and powdered sugar until well combined.
- Add vanilla and mix until combined.
- Add in the oat flour, coconut flour, arrowroot, and salt and mix until just combined, making sure not to over mix.
- Fold in the pecan pieces using a spatula.
- Using a small cookie scoop, scoop the dough into small balls and place on the prepared baking sheet.
- Bake 15-17 minutes, or until the cookie is lightly golden brown.
- Let the cookies cool slightly on the baking sheet for 5 minutes.
- Roll each cookie in sifted powdered sugar. Let the cookies sit for 20 minutes and then roll them into the powdered sugar again.