Dec 3, 2010

Pecan Crescents

How can a cookie with such few ingredients taste so good.  This is a family favorite and has been in the family for many years.  In fact when I saw there was a date on the recipe that I hadn't noticed before I had to smile to myself.  It was 1971.  I think it came out of a Family Circle magazine.  They used to put a little booklet in the magazine every holiday season of cookie recipes.   



 In this recipe you can use pecans or walnuts.  Since a few people in our family are allergic to walnuts I always use pecans.  This is a light cookie but at the same time very rich.  You should store these is an air tight container.  They are good keepers but poor shippers.



Pecan Crescents

1 cup butter, softened
1/2 cup confectioners sugar (not granulated)
2 teaspoons vanilla
1/4 teaspoons salt
1 cup finely chopped pecans
1 3/4 cups flour

Cream butter.
Add confectioners sugar, the vanilla and salt and beat until light.
Mix in flour and nuts until well blended.

I use my smallest cookie scoop and put a scoop in the palm of my hand and roll it until  it is the size of my little finger only slightly fatter.  When I lay it on the ungreased cookie sheet I form it into a crescent.

Bake at 300 degrees  (yes, 300 degrees)  for 20 min.  When you take them out of the oven let them cool a little before you move them to a cooling rack as they are a fragile cookie when warm.  I put a cookie sheet under the cooling rack and then dust them with confectioners sugar while still warm.  Let sit until completely cool.



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