Pecan and Brown Sugar Crescents
Delicate crescent-shaped cookies made with toasted pecans, brown sugar, and butter, finished with a dusting of powdered sugar. These melt-in-your-mouth crescents have a rich, nutty flavor with hints of vanilla and cinnamon.
Ingredients
- •1 cup all purpose flour
- •¾ cup pecans
- •½ cup unsalted butter
- •¼ cup dark brown sugar
- •1 teaspoon vanilla extract
- •½ teaspoon ground cinnamon
- •⅛ teaspoon salt
- •½ cup powdered sugar
Cooking Instructions
- 1.
Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
10 min
- 2.
Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
15 min
- 3.
Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
25 min