Pecan Crescent Cookies

These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible[ to sneak a pre-holiday nibble of, because even one bite would yield a trail of powdered sugar all over the kitchen, your shirt and your mouth!]

Total Time:
1 hr
20 min
15 min
25 min

about 5 dozen cookies

  • 4 cups all-purpose flour, scooped
  • 1/4 teaspoon fine salt
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 4 teaspoons pure vanilla extract
  • 1 cup pecans, finely chopped
  • 1 1/4 cups powdered sugar
  • Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.

  • Whisk the flour and salt together in a large bowl and set aside.

  • Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.

  • Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)

  • Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.

  • Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    12 Days of Cookies