Pecan Crescents Food

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PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

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.

Provided by gailanng

Categories     Dessert

Time 50m

Yield 3 dozen approximately

Number Of Ingredients 7

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

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.

PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible to sneak a pre-holiday nibble of, because even one bite would yield a trail of powdered sugar all over the kitchen, your shirt and your mouth!

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h

Yield about 5 dozen cookies

Number Of Ingredients 7

4 cups all-purpose flour, scooped
1/4 teaspoon fine salt
2 cups (4 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
4 teaspoons pure vanilla extract
1 cup pecans, finely chopped
1 1/4 cups powdered sugar

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
  • Whisk the flour and salt together in a large bowl and set aside.
  • Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
  • Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
  • Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
  • Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

Rich, buttery and absolutely irresistible, these old-fashioned nut cookies were one of Mom's specialties. Any meal was a memorable event when she served this scrumptious treat. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Confectioners' sugar

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.

Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN CRESCENTS



Pecan Crescents image

Pecan wedding cookies rolled in confectioner's sugar.

Provided by Cheryl

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter
½ teaspoon salt
2 cups chopped pecans
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup confectioners' sugar

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.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g

PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

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!!

Provided by glitter

Categories     Dessert

Time P1DT15m

Yield 30-36 cookies

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 116.5, Fat 8.8, SaturatedFat 4.1, Cholesterol 16.3, Sodium 82.5, Carbohydrate 8.6, Fiber 0.6, Sugar 1.9, Protein 1.3

PECAN CRESCENTS



Pecan Crescents image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 dozen

Number Of Ingredients 7

1 cup pecans (4 ounces)
2 sticks salted butter, softened
1 (1-pound) box confectioners sugar
1 tablespoon water
1 teaspoon vanilla
2 cups sifted all-purpose flour (sift before measuring)
Special equipment: a pastry cloth

Steps:

  • Pulse pecans in a food processor until finely ground (being careful not to grind to a paste). Beat butter with an electric mixer until smooth and creamy, then add 5 tablespoons sugar, 1 tablespoon at a time, beating until smooth. Beat in water and vanilla, then flour and nuts, beating on low speed until blended well. Chill, wrapped in plastic wrap, until firm, at least 2 hours.
  • Preheat oven to 375°F.
  • On a lightly floured pastry cloth, roll level teaspoons of dough into 3-inch ropes, tapering ends. Curve each roll, as formed, into a crescent and arrange crescents 1 inch apart on greased baking sheets. Bake in batches in middle of oven until pale golden, 12 to 14 minutes. While cookies are baking, sift remaining confectioners sugar into a shallow bowl. As cookies are done, transfer, a few at a time, to sugar and gently toss to coat, tapping off excess. (Sugar will melt slightly onto hot cookies.) Cool cookies on a rack. If you want sugar coating to be white and powdery, toss cookies in confectioners sugar again when cool

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