Prep 15 mins
Cook 20 mins
Serve with a fruit and cheese plate. Be careful not to use more than the 2 teaspoonfuls of dough called for when making each cookie or the crescents will not be as beautiful. Do not omit the powdered sugar, it makes all the difference in the cookie! From Bon Appetit, March 2000.
- 1 cup all-purpose flour
- 3⁄4 cup pecans, lightly toasted
- 1⁄2 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1⁄4 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1 pinch salt
- powdered sugar
- Preheat oven to 325°F
- Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
- Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
- Bake cookies until just firm to touch, about 20 minutes.
- Cool on sheet 5 minutes. Transfer to rack; cool.
- Sift powdered sugar over.
- (Can be made 3 days ahead. Store airtight at room temperature.).
These are very tasty and easy to make!! They have a nice buttery crisp like a shortbread and are very light. I didn't get quite 30 cookies, but I also didn't measure the dough'exactly'. We had them by themselves (DS dunked them in milk) as an afternoon snack.