Aunt Buba's Sand Tarts

From Sweet Serendipity

3 c pecans
1/2 lb unsalted butter, softened, plus extra for teh pans
1/2 c sugar
1 t vanilla extract
1 1/2 c cake flour, sifted

Process the pecans in a food processor until very fine. Using the paddle attachment of a mixer, cream the butter and sugar in a medium bowl for 5 minutes. Blend in the vanilla. Add the ground pecans and flour and beat 1 minute more. Seal the mixture in a covered container and refrigerate at least 3 hours or overnight. The longer the dough chills, the better the final taste.
When you're ready to bake, preheat your oven to 350* and butter two cookies sheets. To form the cookies, scoop two large tablespoons of the chilled dough into the palm of your hand. Squeeze the dough until it hols its shape and form into a log about 3 inches long and 1 inch in diameter. Place the logs on a cookie sheet about 2 inches apart. The tarts will spread a bit while baking.
Bake for 25 minutes, until the cookies are deep brown and firm to the touch. Transfer the cookies to a rack to cool. Store in an airtight container at room temperature for up to three days.