This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.
Ingredients
- 1 cup butter
- 3/4 cup sugar
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 cup ground pecans
- Confectioners' sugar
Directions
Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
Preheat oven to 350 degrees F.
Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
Let cool 5 minutes. Dredge them in confectioners' sugar.
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By AlexEsq
Norwalk, CT
on December 25, 2009
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Make these as Xmas cookies, I use blanched almonds, ground fine, instead of pecans. An easy way to make crescents rather than hand shaping is to roll the dough 1/2 inch flat, and use a small water or juice glass to cut crescent moon shaped pieces from the dough. Dont cut a full circle, just work your way inwards from the edge of the dough, using the round edge to cut the crescent shapes. These are much more uniform and nice looking, and you have much less chance of overworking the dough.
By chinaloretto_76...
San Ysidro, CA
on November 04, 2009
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I got hard and no flavor cookies, maybe I worked too much my dought that made them hard, please help me I want to make them again
Thanks
Patricia Loretto
By mkzk77_1880431
San Antonio, TX
on May 03, 2007
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These cookies are so festive and yummy but I did a variation that is worth a 5 star rating. I reduced the sugar to 1/2 cup and omitted the vanilla extract. I bought 1/2 cup finely chopped hazelnuts and toasted them in a dry skillet over medium-low heat stirring frequently. Then, I finely chopped 3 ounces of semisweet chocolate. I added the nuts and chocolate to the dough along with 1 tbs. of Frangelico (hazelnut liquor. I rolled the dough into 2x1/2 in. logs and bended the ends toward each other to make crescent shapes. After baking and cooling, I sprinkled powdered sugar and dipped one end in melted choc. and set them on a baking sheet lined with parchment paper for the chocolate to dry. These are melt-in-your-mouth type of cookies!
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