Pecan Crescent Cookies
Crumbly, buttery, with a toasty, nutty flavor, these Pecan Crescents are a holiday classic for a reason. They're also one of the easiest cookies to make, with only 6 ingredients!
Servings: 3 dozen
Ingredients
- 2 cups all-purpose flour (240g) sifted
- 1 cup pecans (115g) toasted
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature (230g) (2 sticks)
- 3/4 cup powdered sugar (85g) Plus more for coating
- 2 teaspoons vanilla extract
Instructions
- Note: You'll need to prepare the dough, then chill for at least 8 hours.
- Combine 1 cup sifted all purpose flour, toasted pecans and salt in food processor. Using on/off pulses, finely chop pecans.
- Using a stand mixer with the paddle attachment (or a large bowl and electric beater), beat softened butter, 3/4 cup powdered sugar and vanilla extract on low speed until combined. Turn to medium-high and beat until light and fluffy, about 2 to 3 minutes. Add pecan mixture and remaining 1 cup flour and mix on low speed until thoroughly combined (don't overwork). Divide dough in half. Wrap each half in plastic and refrigerate 8 hours or overnight.
- After chilling the dough, preheat oven to 325°F. Working with 1 tablespoon of 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 un-greased baking sheets, spacing 1 inch apart (cookies will not spread).
- Bake cookies until light brown around edges and firm to touch, about 18-22 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)
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