Pecan Crescent Cookies
Cook time: 
Total time: 
Serves: 36
  • 2 cups all purpose flour, divided
  • 1 cup pecans, toasted
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ cup powdered sugar for topping
  1. Preheat oven to 325°F.
  2. Combine 1 cup all purpose flour, toasted pecans and salt in a food processor. Using on/off turns, blend until the pecans are finely chopped.
  3. Using electric mixer, beat butter, ¾ cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly.
  4. Divide dough in half. Wrap each half in plastic and refrigerate for 8 hours or overnight.
  5. Working with 1 tablespoon of dough at a time, with your hands, roll dough into a 3-inch long log shape with tapered ends. Turn the ends in slightly, forming crescents and place cookies on ungreased baking sheets, spacing 1 inch apart.
  6. Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional ¼ cup of powdered sugar. Cool completely on wire racks.
  7. Cookies can be stored for up to 2 weeks in an air tight container.
Recipe by How to Decorate at