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.

24 servings

50 min

Published October 4, 2025

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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

Cooking Instructions

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

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

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