Friday, December 15, 2006

Pecan Cocoon Crescents

Pecan Crescents

Pecan Cocoon Crescents

Be sure to check out my larger batch Pecan Finger Cookies too!

Recipe: Pecan Cocoon Crescents

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 2 dozen

  • 1-3/4 cups of all purpose flour
  • 1/4 teaspoon of salt
  • 3/4 cup of chopped pecans
  • 1 cup (2 sticks) of unsalted butter, softened to room temperature
  • 1-1/2 cups of powdered sugar, divided
  • 1 teaspoon of pure vanilla extract

In a medium bowl, whisk together the flour and salt; add in the pecans. In a mixer, cream the butter and add in 1/2 cup of the powdered sugar until smooth, add in the vanilla. Incorporate the flour mixture into the creamed butter about a 1/2 cup at a time. Once dough begins to come together stop the mixer.

Wrap dough in plastic wrap and flatten to a disk shape. Refrigerate until it firms up, about 30 minutes, to make it easier to work with. Preheat oven to 325 degrees F. Break off a small piece of the dough and roll to form a finger sized log. Bend to form a crescent shape and place on an ungreased cookie sheet. Bake for approximately 18 to 20 minutes or until lightly browned. Allow to rest on the cookie sheet before transferring to a cooling rack. While still slightly warm, drop cookies into powdered sugar to coat. Once cooled, place into storage container and sprinkle additional powdered sugar on each layer.


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©Deep South Dish
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Posted by on December 15, 2006

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