Prep 20 mins
Cook 10 mins
This recipe came from a cookie exchange I used to attend yearly. I love them but seem to only make them at Christmas. They probably can be made with any oily nut *like almonds* but I prefer them with pecans. They are very tender and they melt in your mouth.
- 473.18 ml all-purpose flour
- 1.23 ml salt
- 236.59 ml chopped pecans, chopped small but not too fine
- 236.59 ml butter
- 59.16 ml powdered sugar
- 29.58 ml vanilla extract
- 14.79 ml water
- powdered sugar, for dusting
- In a bowl, combine together flour, salt and chopped pecans.
- In another bowl, cream the butter, sugar, water and vanilla.
- Gradually add the flour mixture and mix well to combine but try not to overmix.
- Preheat oven to 400°F.
- Chill the cookie dough in the fridge for 10 minutes and then shape into crescents (any size but I usually make them about 3").
- Bake for 10-12 minutes until golden.
- While they are still warm but not hot, roll in powdered sugar.
I believe the recipe is wrong. It calls for 2 tablespoons vanilla and I believe it is suppose to be 2 teaspoons. (I should have known better and questioned this before making them) Also, 12 minutes at 400 degrees is not long enough. Every other recipe I have pulled since call for 325 degrees for 20 - 25 minutes, some even longer. They had a strange taste due to the vanilla and they were raw in the middle.