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Pecan and Brown Sugar Crescents

in Diana's Recipe Book

Average Rating: 
(total ratings: 1)
[Read reviews] [Post a review]
Servings: Makes about 30 cookies
 
Comments:
Partner these with ripe pears and a blue cheese, like Roquefort or Gorgonzola.

Ingredients:
1 cup all purpose flour
3/4 cup pecans, lightly toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Confectioners' sugar

Instructions:
Preheat oven to 325°F (160°C). Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.

Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.

Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift confectioners' sugar over cookies. (Can be made 3 days ahead. Store airtight at room temperature.)

Makes about 30 crescent cookies.

Source: Bon Appétit Magazine, March 2000
Date: February 22, 2004

Reviews

Reviewer: Rheanna
Rating: 
Review:
These cookies are so good. They melt in your mouth and are so easy to make.

 

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