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Pecan and Brown Sugar Crescents
in Guest Recipe Book
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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.
Rating:





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