Cocoa Pecan Crescents Food

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

PECAN CRESCENT COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.

PECAN CRESCENT COOKIES

Steps:

• In a food processor, pulse the pecans and 3⁄4 cup sugar until the pecans are finely ground. Add the butter and process until smooth. Mix in the vanilla. Add the flour and salt and process until combined. Shape into 2 logs, wrap in plastic, and refrigerate until chilled, at least 11⁄2 hours.
• Heat oven to 350°F. Line 2 cookie sheets with parchment paper. Cut off a 1⁄4-inch-thick slice of dough (about 11⁄2 teaspoon total) and roll into a 31⁄2-inch log with tapered ends, then bend into a crescent shape and place on the prepared baking sheet.
• Bake, rotating the sheets halfway through, until the cookies are set and are just barely turning lightly golden brown around the edges, 15 to 18 minutes.
• In a bowl, combine the cinnamon and remaining 1⁄4 cup confectioners' sugar. Liberally dust the cookies with the cinnamon sugar before serving.

SPICY COCOA GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
• In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
• Add pecans & let soak 10 minutes before draining & discarding the water.
• In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
• Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
• Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
• Remove from the oven & let the baking sheet cool completely on a wire rack.
• Store nuts in a tightly covered container, placed in a cool, dry spot.
• Serve as a snack, with beverages, or sprinkle in salads.

PECAN CRESCENT COOKIES

Steps:

• Cream butter until light and fluffy; gradually beat in confectioners' sugar. Add water and blend. Add vanilla extract, flour and pecans. Blend well. Chill.
• Shape dough into crescents, using about 1 tablespoons for each cookie.
• 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.
• Place additional confectioners' sugar in a bowl (start with about 1 cup), coating each crescent well. Store in an air-tight container.

COCOA-WALNUT CRESCENTS

Steps:

• Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa, vanilla and salt; mix well. Gradually add flour, beating until well blended after each addition. Stir in 1 cup finely chopped walnuts. Cover. Refrigerate 1 hour.
• Shape rounded teaspoonfuls of dough into crescent shapes, tapering ends. Place, 2 inches apart, on lightly greased baking sheets.
• Bake 15 to 18 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely. Drizzle evenly with the Powdered Sugar Glaze; sprinkle with the 1/2 cup chopped walnuts. Let stand until glaze is firm.

COCOA PECAN PIE

Steps:

• Heat oven to 375 deg F.
• Spray 9-inch pie pan with nonstick cooking spray.
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, graham cracker crumbs and sugar; mix well.
• Add margarine; mix well.
• Press firmly in bottom and up sides of sprayed pie pan.
• In large bowl, combine brown sugar and cocoa; mix well.
• Aded all remaining filling ingredients except pecans (corn syrup to egg whites); stir until smooth.
• Stir in pecans.
• Pour into crust.
• Bake at 375 deg F for 28 to 38 minutes or until center is puffed and knife inserted in center comes out clean.
• Cool on wire rack for at least 1 hour or until completely cooled.
• Serve at room temperature or refrigerate until serving time.
• To serve, spoon or pipe whipped topping around edge of pie.

VANILLA CRESCENT COOKIES

Steps:

• In a large bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla and lemon zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned., Place sugar in a food processor. Split vanilla bean and scrape seeds into food processor. Discard vanilla bean. Pulse mixture until combined. Transfer to a small bowl; stir in remaining confectioners' sugar. Coat warm cookies with sugar mixture. Cool completely on wire racks. Store in an airtight container.

PECAN CRESCENT COOKIES

Steps:

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

COCOA-PECAN CRESCENTS

Steps:

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