Pecan Crescents were and still are a popular Texas Christmas cookie. I can’t imagine a holiday without them, to be honest. They were one of the first cookies my daughter learned to make by herself.
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She now makes these with whatever nuts she has around, as do I, but I think I like the pecan version the best because pecans are so flavorful. That plus they taste like the holidays and bring back good memories. I associate them with chocolate chip cookies because a friend of ours would package them in a tin with chocolate chip cookies and their flavors would mingle.
Small Batch Pecan Crescents
This recipe is the one our family uses. I tend to make these in small batches because I make so many different cookies and like to keep the choices varied, but you can double the recipe without issues.
Pecan Crescents Update
Since posting, I've updated the recipe a bit and added some tips.
- Use thick ungreased heavy duty baking sheets for less spreading.
- Salted Land o' Lakes works perfectly, but you can still use unsalted if you prefer and add salt.
- The cookies seem to spread less and have a more buttery flavor when made with bleached flour.
- Use about 125 to 130 grams of flour, which is about 1 cup. For best results, weigh the flour.
- Toast the pecans before chopping, and chop them very fine.
- I increased the amount from ⅓ cup to ½ cup finely chopped. I don't think you can go wrong with too many.
- You can make these small (for 36) or larger (18 to 20). I like the larger ones.
Recipe
Pecan Crescents
Ingredients
- 1 stick salted butter, softened (114 grams)
- ⅓ cup confectioners' sugar plus a lot more for rolling (40 grams)
- 1/16 teaspoon salt (increase to ¼ if using unsalted butter) (Morton kosher)
- ¾ teaspoon vanilla extract
- 1 cup sifted or light spooned bleached all-purpose flour** (125 grams)
- ½ cup very finely chopped toasted pecans
Instructions
- Preheat oven to 325 degrees F. Have ready two ungreased baking sheets.
- Beat together softened butter, confectioners' sugar and salt. Stir in the vanilla, then add the flour and stir until mixed. Stir in the pecans. If the dough is too soft to shape, cover the bowl and chill it briefly. Don't chill too long or it will get too hard to shape.
- Using a teaspoon measure, shape bits of dough into small crescents and place on the baking sheet. For larger cookies, use a heaping teaspoon.
- Bake for 15 minutes. Let sit on the baking sheet for about 2 minutes, then transfer to a wire rack.
- Put some extra confectioners' sugar in a shallow bowl and roll the warm cookies in the sugar. Let them cool completely, then dust with more sugar.
Sue says
One of my favorite holiday cookies.
Sonya says
Mmmmmmmm, this kind of cookie is SO good! Sounds like your daughter has your baking talents!!!
CakeSpy says
OMG. My holiday favorite!! I'm with you in that those small touches make a big difference with humble cookies like these. It can elevate them to exquisite!
Maria @ kitchenathoskins says
I totally agree with you Anna! Toasted pecans and European butter adds tons of flavor to these simple cookies. Love the crumbly texture