Pecan Crescent Cookies

A melt-in-your-mouth cookie. My childhood friend's recipe from her grandmother. I've never measured the 12 tablespoons powdered sugar into cups. Measuring out each tablespoons so reminds me of my childhood.

• Ready In: 50 mins
• Yields: 3 dozen approximately

Ingredients

• 1  cup butter, room temperature (2 sticks)
• 12  tablespoons confectioners' sugar (powdered sugar)
• 2  teaspoons vanilla extract
• 1  tablespoon water
• 1  cup  chopped pecans
• 2  cups  sifted flour
•  confectioners' sugar

Directions

1. Cream butter until light and fluffy; gradually beat in confectioners' sugar. Add water and blend. Add vanilla extract, flour and pecans. Blend well. Chill.
2. Shape dough into crescents, using about 1 tablespoons for each cookie.
3. Place cookies on ungreased baking sheets and bake at 325° for 20 to 25 minutes. Remove from baking sheet and cool completely on a wire rack. Don't skimp on the cooling step.
4. Place additional confectioners' sugar in a bowl (start with about 1 cup), coating each crescent well. Store in an air-tight container.