Pecan Crescents
Traditional Pecan Crescents made with butter and confectioners' sugar.
Servings 20 or 36 if tiny
Cost 5
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.