PECAN CRESCENT COOKIES
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard to keep them in the house that long." Be sure to chill the dough overnight before shaping and baking the cookies.
Provided by Marilynn Bonecki
Categories Cookies Dairy Nut Dessert Bake Christmas Pecan Winter Bon Appétit Illinois Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Combine 1 cup all purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans. Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight.
- Working with 1 tablespoon dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread).
- Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)
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Jason Ryno (Janbrady48)
[email protected]This recipe looks complicated.
Haider Mehar
[email protected]I'll have to try this recipe!
Jewul Islam
[email protected]Meh.
jordan mikeal junior
[email protected]Not bad!
Everlyn Kahinga
[email protected]Yum!
Svemirska Sila
[email protected]These cookies were amazing! I made them for a bake sale and they sold out in minutes. Everyone loved them. I will definitely be making them again.
Inako Lwandle Saba
[email protected]These cookies were a disaster! The dough was too sticky and the cookies spread out too much in the oven. They ended up being more like flat discs than crescents. I don't recommend this recipe.
M Sarwar
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them. They were easy to make and turned out pretty. I might try reducing the sugar next time.
Md Ajijul Islam
[email protected]These cookies were delicious! The dough was easy to work with and the cookies baked up beautifully. I loved the combination of the sweet cookie dough and the crunchy pecans. I will definitely be making these again.
Jeo Larranaga
[email protected]Followed the recipe exactly and the cookies turned out great! They were crispy on the outside and soft and chewy on the inside. The pecans added a nice nutty flavor. I will definitely be making these again.
Manjesh Majhi
[email protected]These pecan crescent cookies were a hit at my holiday party! They were so easy to make and turned out perfectly. The cookies were buttery and flaky, with just the right amount of sweetness. The pecans added a nice crunch and flavor. I will definitely