Cocoa-Pecan Crescents

Another one I tried over Christmas. Delicious results!

• Ready In: 1 hr 35 mins
• Yields: 42 cookies

Ingredients

• 1  cup butter or 1  cup margarine, softened
• 2⁄3 cup sugar
• 1 1⁄2 teaspoons vanilla extract
• 1 3⁄4 cups all-purpose flour
• 1⁄3 cup  unsweetened cocoa
• 1⁄8 teaspoon salt
• 1 1⁄2 cups ground pecans
•  confectioners' sugar

Directions

1. In a large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy.
2. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well.
3. Stir in pecans.
4. Cover; refrigerate dough 1 hour, or until firm enough to handle.
5. Preheat oven to 375°.
6. For each cookie, shape scant 1 tablespoon dough into log about 2 ½ inches long; place on ungreased cookie sheet.
7. Shape each log into crescent shape, tapering ends.
8. Bake 13-15 minutes, or until set.
9. Cool slightly; remove from cookie sheet to wire rack.
10. Cool completely.
11. Roll in confectioner’s sugar.