Pecan Crescent Cookies

2012-11-19
  • Yield : about 5 dozen cookies
  • Prep Time : 20m
  • Cook Time : 25m
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Ingredients

  • 4 cups all-purpose flour, scooped
  • 1/4 teaspoon fine salt
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 4 teaspoons pure vanilla extract
  • 1 cup pecans, finely chopped
  • 1 1/4 cups powdered sugar

Method

Step 1

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. 

Step 2

Whisk the flour and salt together in a large bowl and set aside. 

Step 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. 

Step 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.) 

Step 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. 

Step 6

Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

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