While I was visiting a local retail store I noticed a cookie sheet which had this picture of a pecan crescent cookie on the packaging. These happen to be one of the cookies my mother used to make during the Christmas Holidays.
I honesetly don’t remember if it was the recipe or the cookie sheet I was after, but anyway I ended up buying the cookie sheet. The recipe for pecan crescents is a bonus and one inspiration for this article.
Here is how I make Pecan Crescent cookies.
First, gather the ingredients.
Measure and place the following in a mixing bowl.
- 2 sticks of unsalted butter. This works best if the butter is at room tempature.
- 1/3 cup granulated sugar.
- 1/4 teaspoon salt.
- 1 tablespoon of water.
Mix until it becomes creamy or looks something like this.
Measure 1/2 teaspoon of almond extract.
Add almond extract to the creamed butter sugar mixture.
Measure 1/2 teaspoon of vanilla extract.
Add the vanilla extract to the creamed butter.
Measure 2 1/4 cups all-purpose flour.
Slowly add flour as you continue to mix.
Once all the flour has been added and mixed it should look something like this.
Measure 1 cup of finely chopped pecans.
Add pecans to the dough. and mix.
Once the pecans are mixed in, the dough should look like what you see in the image below.
Roll a spoon-full of dough into a ball, or use a small cookie scoop.
Form each ball into a crescent shape. Yep, time to get your hands dirty.
Bake on 350 degrees for 10-12 minutes or until the bottoms start to brown.
Remove from oven and let cool for 10 minutes.
Prepare a shallow bowl with 1 cup confectioners’ sugar. (powered sugar)
Coat each cookie.
This recipe makes about a plate full. This will vary depending on the size cookies you make.
Brew a cup a coffee to enjoy with your pecan crescent cookies. (optional)
How do you like your pecan crescent cookie? As an after dinner dessert? In the morning with coffee. Or maybe an afternoon snack? Please comment below.
- 1 cup unsalted butter
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 all-purpose flour
- 1 cup finely chopped pecans
- 1 cup confections’ sugar
- Beat the butter and sugar until smooth.
- Add the salt and water, vanilla extract, almond extract, mix until will combined.
- Slowing add in the flour.
- Fold in the pecans and mix until incorporated.
- Bake on 350 degrees for 10-12 minutes or until the bottoms start to brown.
- Remove from oven and let cook for at least 10 minutes.
- Place each cookie in confectioners’ sugar and coat.
- Let cool completely before storing.
