Recipe by Kerena

This recipe was printed in the Penzey's catalog at some time and was submitted by Ruth Carter. She notes that using a grinder or food processor for the pecans gives the best results because more oil is released and the cookies are less crumbly. Posted for safe keeping.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Cream the butter until light and fluffy, about 3-5 minutes.
  3. Add the 1/2 c powdered sugar and vanilla. Mix well.
  4. Add the pecans, flour and salt and mix.
  5. Form into small crescents or fingers about 1 1/2" long.
  6. Bake 15-20 minutes.
  7. As soon as the cookies are cool enough to handle, roll them in a mixture of powdered sugar and cinnamon.

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