Buttery Pecan Crescents
These pecan crescent cookies are buttery, nutty, and dusted in powdered sugar for a snowy finish. Often made during the holidays, they have a shortbread-like texture and a subtle crunch from finely chopped pecans.
Buttery Pecan Crescents
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
about 24 cookies
Prep Time
25 minutes
Cook Time
30 minutes
Pecan Crescents are tender, crumbly cookies shaped into delicate crescent moons and rolled in confectioners sugar while still warm. Their melt-in-your-mouth texture and sweet, nutty flavor make them a timeless favorite, especially during the winter season. Perfect with coffee, tea, or as part of a holiday cookie platter.
Ingredients
-
½ cup (1/4 lb.) margarine
-
⅓ cup confectioners sugar
-
1 cup all-purpose flour
-
1 cup finely chopped or ground pecans
-
1 Tbsp ice water
-
1 tsp vanilla extract
-
½ cup confectioners sugar (for coating)
Directions
Cream margarine and 1/3 cup confectioners sugar until light and fluffy.
Sift the flour and add it alternately with the ice water, mixing until well combined.
Stir in pecans and vanilla until the dough is evenly mixed.
Cover and chill the dough in the refrigerator for about 2 hours.
Preheat oven to 300°F and grease a cookie sheet.
Shape about 1 tablespoon of dough at a time into crescent shapes and place them about ½ inch apart on the baking sheet.
Bake for 30 minutes, or until light golden brown.
Remove from oven and immediately roll cookies in the remaining ½ cup of confectioners sugar while still hot. Use a thin spatula to lift the cookies—they’re fragile when warm.
Cool completely before storing.
Recipe Note
- These cookies store well in an airtight container for several days.
- You can roll them in sugar again once cooled for a thicker coating.
- For variation, add a hint of almond extract in place of vanilla.