Pecan Crescent Cookies Recipe

Name: Pecan Crescent Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar, plus extra for dusting; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup finely chopped pecans; Pinch of salt

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These delicate Pecan Crescent Cookies are a delightful treat perfect for any occasion. With a melt-in-your-mouth texture and a nutty flavor, they are sure to become a favorite in your cookie repertoire.

Tasting Notes:

The Pecan Crescent Cookies are buttery, nutty, and subtly sweet. Their crescent shape adds an elegant touch, making them an excellent addition to holiday cookie platters or afternoon tea.

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Pinch of salt

Kitchen Equipment:

Mixing bowls
Electric mixer or stand mixer
Baking sheet
Parchment paper or silicone baking mat
Cooling rack

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract until well combined.
Gradually add the flour and salt to the butter mixture, mixing until a dough forms.
Fold in the chopped pecans until evenly distributed throughout the dough.
Take small portions of dough and roll them into crescent shapes.
Place the crescent-shaped cookies onto the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.

Pro Tips:

Ensure the butter is softened but not melted for the best texture in the cookies.
Toasting the pecans before chopping them can enhance their flavor.
For a richer flavor, you can substitute half of the all-purpose flour with almond flour.

Variations:

Add a hint of cinnamon or nutmeg to the dough for a spiced twist.
Drizzle melted chocolate over the cooled cookies for an indulgent finish.
Roll the crescent cookies in finely chopped pecans before baking for extra nuttiness and crunch.

FAQs:

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be mindful of the additional salt content in the recipe and adjust accordingly.

How should I store these cookies?

Store the Pecan Crescent Cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage; just ensure they are thoroughly cooled before freezing.

Yield: 24

Pecan Crescent Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract until well combined.
Gradually add the flour and salt to the butter mixture, mixing until a dough forms.
Fold in the chopped pecans until evenly distributed throughout the dough.
Take small portions of dough and roll them into crescent shapes.
Place the crescent-shaped cookies onto the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.