Be the first to Pecan crescent cookies are made with butter, chopped pecans, and powdered sugar, along with vanilla and flour.
Ingredients:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 3/4 cups all-purpose flour
- confectioners' sugar for coating
Preparation:
Cream butter; add the 1/2 cup confectioners' sugar, the vanilla, and salt. Beat until light and fluffy. Stir in pecans and flour, blending well. Wrap dough in waxed paper and refrigerate until well chilled. Divide dough in 8 portions. On a lightly floured board, shape portions into thin rolls about 1-2-inch in diameter. Cut in 2-inch pieces, taper ends, and shape into crescents. Put on ungreased baking sheets and bake at 300° for about 18 to 20 minutes, or until just set and lightly browned on bottom. Remove to rack to cool. Sift confectioners' sugar over tops of cookies. Store in an airtight container in a cool place or freeze for long keeping.
Makes about 4 to 5 dozen cookies.
Makes about 4 to 5 dozen cookies.
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