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!
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h
Yield about 5 dozen cookies
Number Of Ingredients 7
Steps:
- 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.
PECAN CRESCENTS
Pecan wedding cookies rolled in confectioner's sugar.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
- Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g
EASY PECAN SHORTBREAD COOKIES
Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 84
Number Of Ingredients 5
Steps:
- To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
- In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
- Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
- Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg
PECAN CRESCENT COOKIES
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard to keep them in the house that long." Be sure to chill the dough overnight before shaping and baking the cookies.
Provided by Marilynn Bonecki
Categories Cookies Dairy Nut Dessert Bake Christmas Pecan Winter Bon Appétit Illinois Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Combine 1 cup all purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans. Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight.
- Working with 1 tablespoon dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread).
- Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)
PECAN CRESCENT COOKIES
A melt-in-your-mouth cookie. My childhood friend's recipe from her grandmother. I've never measured the 12 tablespoons powdered sugar into cups. Measuring out each tablespoons so reminds me of my childhood.
Provided by gailanng
Categories Dessert
Time 50m
Yield 3 dozen approximately
Number Of Ingredients 7
Steps:
- Cream butter until light and fluffy; gradually beat in confectioners' sugar. Add water and blend. Add vanilla extract, flour and pecans. Blend well. Chill.
- Shape dough into crescents, using about 1 tablespoons for each cookie.
- Place cookies on ungreased baking sheets and bake at 325° for 20 to 25 minutes. Remove from baking sheet and cool completely on a wire rack. Don't skimp on the cooling step.
- Place additional confectioners' sugar in a bowl (start with about 1 cup), coating each crescent well. Store in an air-tight container.
PECAN CRESCENT COOKIES
I remember every Christmas my mom making these cookies. These are a delicate cookie that are hard to resist.
Provided by Susann McCormick
Categories Other Snacks
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
- 2. Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
- 3. With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets.
- 4. Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
PECAN CRESCENT COOKIES
These rich crescent shaped cookies are made with buttery Gold Medal® flour and cottage cheese dough, filled with a sugary pecan mixture - an irresistible dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 48
Number Of Ingredients 6
Steps:
- In medium bowl, place flour. Cut in 1 cup butter using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap in plastic wrap. Refrigerate 2 hours.
- Heat oven to 350°F. On well-floured surface, roll one part of the dough into 10-inch round (dough will be sticky). Brush with melted butter. Sprinkle with one-third each of the brown sugar and pecans; lightly press into dough with rolling pin. Repeat with remaining dough, melted butter, brown sugar and pecans.
- Cut each round into quarters. Cut each quarter into 4 wedges. Roll up starting with long end; place, point side down, on ungreased cookie sheets. Bake 30 minutes or until lightly browned. Remove immediately from cookie sheets to cooling racks; cool completely.
Nutrition Facts : Calories 110, Fat 1, Fiber 0 g, ServingSize 1 Serving, Sodium 55 mg
PECAN CRESCENT COOKIES
Melt in your mouth cookies. They were the rave this Christmas. Found the recipe years ago, and I just changed it ever so slightly. The chocolate and pecans on the ends makes all the difference! Make extra and freeze. Enjoy!!
Provided by glitter
Categories Dessert
Time P1DT15m
Yield 30-36 cookies
Number Of Ingredients 10
Steps:
- Put the sugar in a food processor, or blender.
- Give it a short whirl.
- You want your sugar to be slightly finer than granulated sugar, but not powdered.
- In a mixer blend the butter, sugar, water and vanilla.
- Stir in the flour, pecans and salt gradually until well blended.
- Form the dough into a ball.
- Wrap with a plastic wrap and refrigerate overnight is best, but 2 hrs.
- is fine.
- When you're ready to begin, preheat the oven to 375*.
- Take a Tblsp.
- of dough and roll 2" rolls.
- Place the rolls 2" apart on an ungreased cookie sheet.
- Curve each cookie like a moon.
- Bake 15 min.
- or until just lightly golden underneath.
- Gentley lift off the sheet onto a wire rack.
- Cool slightly.
- Roll in superfine sugar and dip ends in melted chocolate then chopped pecans.
- or dip both ends in chocolate then chopped pecans and when cool sprinkle with powdered sugar.
Nutrition Facts : Calories 116.5, Fat 8.8, SaturatedFat 4.1, Cholesterol 16.3, Sodium 82.5, Carbohydrate 8.6, Fiber 0.6, Sugar 1.9, Protein 1.3
PECAN CRESCENT COOKIES
Rich, buttery and absolutely irresistible, these old-fashioned nut cookies were one of Mom's specialties. Any meal was a memorable event when she served this scrumptious treat. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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