Jeff Mauro
Food Network
Flour, Fine Salt, Unsalted Butter, Sugar, Vanilla Extract, Pecans, Confectioners’
Recipe courtesy of Jeff Mauro

Pecan Crescent Cookies

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 25 min
  • Yield: about 5 dozen 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!



  1. Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. 
  2. Whisk the flour and salt together in a large bowl and set aside. 
  3. 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. 
  4. 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.) 
  5. 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. 
  6. Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.