Pecan Crescent Cookies

Melt in your mouth cookies. They were the rave this Christmas. Found the recipe years ago, and I just changed it ever so slightly. The chocolate and pecans on the ends makes all the difference! Make extra and freeze. Enjoy!!

• Ready In: 24 hrs 15 mins
• Yields: 30-36 cookies

Ingredients

• 1  cup  unsalted butter, softened
• 1⁄4 cup sugar
• 1  tablespoon  cold water
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1  cup pecans, finely chopped
• 1⁄2 teaspoon salt
•  either powdered sugar or   superfine sugar
•  melted chocolate chips, for dipping ends
•  chopped pecans, for dipping

Directions

1. Put the sugar in a food processor, or blender.
2. Give it a short whirl.
3. You want your sugar to be slightly finer than granulated sugar, but not powdered.
4. In a mixer blend the butter, sugar, water and vanilla.
5. Stir in the flour, pecans and salt gradually until well blended.
6. Form the dough into a ball.
7. Wrap with a plastic wrap and refrigerate overnight is best, but 2 hrs.
8. is fine.
9. When you're ready to begin, preheat the oven to 375*.
10. Take a Tblsp.
11. of dough and roll 2" rolls.
12. Place the rolls 2" apart on an ungreased cookie sheet.
13. Curve each cookie like a moon.
14. Bake 15 min.
15. or until just lightly golden underneath.
16. Gentley lift off the sheet onto a wire rack.
17. Cool slightly.
18. Roll in superfine sugar and dip ends in melted chocolate then chopped pecans.
19. or dip both ends in chocolate then chopped pecans and when cool sprinkle with powdered sugar.