Sand Tarts
Submitted by: Betty G
2 sticks butter or margarine
7 tablespoons white sugar
1 tablespoon Vanilla
4 cups flour		 6 tablespoons water
1 cup pecans
confectioner’s sugar to coat the cookies
Preheat oven to 350°F. Cream together the butter or margarine with the sugar and Vanilla. Add the flour and water a little at a time to the creamed mixture. To this add your pecans. Form the dough into round balls and place close together on an un-greased cookie sheet. Bake for 12 to 15 minutes until light brown in color. Cool cookies completely, then dust with confectioner’s sugar.
Note: These are really yummy.

Chocolate Quickie Stickies
Submitted by: Lily
8 tablespoons (1 stick) butter or margarine, divided
3/4 cup packed light brown sugar
4 tablespoons HERSHEY'S Cocoa, divided
5 teaspoons water 		1 teaspoon Vanilla extract
1/2 cup coarsely chopped nuts(optional)
2 cans (8 oz. each) refrigerated quick crescent dinner rolls
2 tablespoons granulated sugar
InstructionsHeat oven to 350°F. Melt 6 tablespoons butter in small saucepan over low heat. Add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil. Remove from heat. Stir in Vanilla. Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1-3/4-inches in diameter). Sprinkle 1/2 teaspoon nuts, if desired, into each cup. Set aside. Unroll dough. Separate into 8 rectangles. Firmly press perforations to seal. Melt remaining 2 tablespoons butter. Brush over rectangles. Stir together granulated sugar and remaining 1 tablespoon cocoa. Sprinkle over all rectangles. Starting at longer side, roll up each rectangle. Pinch seams to seal. Cut each roll into 6 equal pieces. Press gently into prepared pans, cut-side down. Bake 11 to 13 minutes or until light brown. Remove from oven. Cool 30 seconds. Invert onto cookie sheet. Let stand 1 minute. Remove pans. Serve warm or cool completely. Makes 4 dozen small rolls.
Note: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350°F. Cook chocolate mixture as directed. Place half in each pan. Prepare rolls as directed. Place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and remove from pans, as directed above.

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