Pecan crescents
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Pecan crescents
  Cookies    Pecans  
Last updated 6/12/2012 12:50:06 AM. Recipe ID 11578. Report a problem with this recipe.
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      Title: Pecan crescents
 Categories: Cookies, Gifts
      Yield: 5 Dozen
      3 c  Unsifted all-purpose flour;
           -plus 3 tablespoons
      3 tb Cornstarch; plus 1 teaspoon
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Cream of tartar
    1/4 ts Salt
    1/4 ts Freshly ground nutmeg
    3/4 lb Unsalted butter; melted and
           -cooled (3 sticks)
    2/3 c  Confectioners' sugar
  1 1/4 ts Vanilla extract
  1 1/2 c  Finely chopped pecans

MMMMM-------------------TO FINISH THE COOKIES------------------------
           About 2 cups confectioners'
           -sugar for dredging the
           -baked cookies
  Preheat the oven to 350 degrees.  Line two cookie sheets with lengths
  of parchment paper.
  Sift together the flour, cornstarch, baking powder, baking soda,
  cream of tartar, salt and nutmeg.
  Stir together the butter, 2/3 cup confectioners' sugar and vanilla
  extract. Stir in half of the sifted mixture, 1 cup pecans, then the
  remaining sifted mixture.
  To form each cookie, take up a heaping teaspoon of dough, roll into a
  log, form into a crescent and place on the lined cookie sheet,
  spacing the cookies about 1 1/2 inches apart. Press pinches of the
  remaining pecans on top of the crescents.
  Bake the cookies for about 13 to 15 minutes, or until set. The
  undersides should be a very pale golden color. After 1 minute,
  transfer the cookies to cooling racks using a wide metal spatula.
  Cool for 5 minutes. While the cookies are still warm, carefully
  dredge them in the confectioners' sugar. Cool completely.
  Store in an airtight container.  Makes a good holiday gift packed in
  an attractive tin.

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Recipe ID 11578 (Apr 03, 2005)

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