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
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