Cocoa Pecan Crescents Food

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.

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.

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

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.