Pecan Crescents
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus more for rolling
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups pecans finely chopped
Instructions
- Preheat your oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the softened butter, powdered sugar, and salt until light and fluffy, about 3-5 minutes.
- Stir in the vanilla extract until fully incorporated.
- With the mixer running on low, gradually add the flour and mix just until a soft dough forms and no dry streaks remain. If the dough looks crumbly and doesn’t hold together when pressed, mix in 1 teaspoon of water at a time until it comes together.
- Fold in the chopped pecans until evenly dispersed.
- Using a teaspoon of dough for each cookie, shape the dough into a crescent by gently rolling it between your palms. Place the crescents on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, rotating the pan halfway through, until the cookies look dry on top and the bottoms and edges are a light golden brown. The tops should remain pale.
- Let the cookies cool on the pan for 5 minutes—they’re fragile when hot.
- While still warm but cool enough to handle, gently roll each cookie in powdered sugar to coat, then transfer to a wire rack.
- Cool completely, 20 to 30 minutes. Roll in powdered sugar once more just before serving, if you like.
Nutrition
Calories: 179kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 5gSodium: 26mgFiber: 1g
Tried this recipe?Let us know how it was!