Diana's Desserts - www.dianasdesserts.com
See more recipes in Cookies

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
Partner these with ripe pears and a blue cheese, like Roquefort or Gorgonzola.

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

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


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


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section