Sand Tarts

• 1 cup unsalted butter, room temperature

• 3/4 cup powdered sugar, sifted

• 3/4 cup pecans

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoons almond extract

• 2 teaspoons water

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 cup confectioners' sugar

Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes.

Remove the pan from heat and let the nuts cool in the pan.

Once the toasted nuts are warm to the touch, but not hot, pour them into a quart-size sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts until they are crushed into a chunky powder.

In a medium bowl, cream the butter and sugar. Stir in vanilla, almond extract and water. Add the flour and salt and mix until blended. Carefully on low speed mix in the crushed pecans. Cover and chill for 3 hours.

Preheat oven to 325 degrees.

Shape dough into balls. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven.

When cookies are cool, roll in confectioners' sugar.