Time 1h Yield about 5 dozen cookies Number Of Ingredients 7 Steps:
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Whisk the flour and salt together in a large bowl and set aside. Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans. Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You’ll have leftover dough for a second batch.) Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully–better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough. Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.
Time 40m Yield 6 dozen. Number Of Ingredients 6 Steps:
In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners’ sugar before serving.
Time 40m Yield 4 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream the butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. Combine brown sugar and cinnamon; set aside., Divide the dough into fourths. On a floured surface; roll out each portion into a 12-in. circle. Cut into 12 wedges. Place about 1/4 teaspoon cinnamon-sugar at the wide end of each wedge. Top with 1/2 teaspoon each pears and walnuts. , Roll up, beginning at wide end. Place pointed side down 2 in. apart on ungreased baking sheets; curve ends to form a crescent., Bake at 375° for 16-19 minutes or until lightly browned. Immediately remove to wire racks. Combine confectioners’ sugar and milk; drizzle over cooled cookies.
Yield Makes about 3 dozen cookies Number Of Ingredients 7 Steps:
Preheat oven to 325°F. Combine 1 cup all purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans. Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight. Working with 1 tablespoon dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread). Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)
Yield 24 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (170 degrees C). Cream butter or margarine, gradually adding confectioners’ sugar and salt. Cream until light and fluffy. Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners’ sugar.
Time P1DT15m Yield 30-36 cookies Number Of Ingredients 10 Steps:
Put the sugar in a food processor, or blender. Give it a short whirl. You want your sugar to be slightly finer than granulated sugar, but not powdered. In a mixer blend the butter, sugar, water and vanilla. Stir in the flour, pecans and salt gradually until well blended. Form the dough into a ball. Wrap with a plastic wrap and refrigerate overnight is best, but 2 hrs. is fine. When you’re ready to begin, preheat the oven to 375*. Take a Tblsp. of dough and roll 2" rolls. Place the rolls 2" apart on an ungreased cookie sheet. Curve each cookie like a moon. Bake 15 min. or until just lightly golden underneath. Gentley lift off the sheet onto a wire rack. Cool slightly. Roll in superfine sugar and dip ends in melted chocolate then chopped pecans. or dip both ends in chocolate then chopped pecans and when cool sprinkle with powdered sugar.
Time 3h15m Yield 48 Number Of Ingredients 6 Steps:
In medium bowl, place flour. Cut in 1 cup butter using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap in plastic wrap. Refrigerate 2 hours. Heat oven to 350°F. On well-floured surface, roll one part of the dough into 10-inch round (dough will be sticky). Brush with melted butter. Sprinkle with one-third each of the brown sugar and pecans; lightly press into dough with rolling pin. Repeat with remaining dough, melted butter, brown sugar and pecans. Cut each round into quarters. Cut each quarter into 4 wedges. Roll up starting with long end; place, point side down, on ungreased cookie sheets. Bake 30 minutes or until lightly browned. Remove immediately from cookie sheets to cooling racks; cool completely.
Time 50m Yield 3 dozen approximately Number Of Ingredients 7 Steps:
Cream butter until light and fluffy; gradually beat in confectioners’ sugar. Add water and blend. Add vanilla extract, flour and pecans. Blend well. Chill. Shape dough into crescents, using about 1 tablespoons for each cookie. Place cookies on ungreased baking sheets and bake at 325° for 20 to 25 minutes. Remove from baking sheet and cool completely on a wire rack. Don’t skimp on the cooling step. Place additional confectioners’ sugar in a bowl (start with about 1 cup), coating each crescent well. Store in an air-tight container.
Yield Makes 3 dozen 3-inch cookies Number Of Ingredients 7 Steps:
Put butter, lard, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in egg yolks, lemon zest, and lemon juice. Reduce speed to low. Gradually mix in flour. Flatten dough into a disk; wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 325 degrees with racks in upper and lower thirds. Let disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out cookies with a 3-inch crescent-shaped cookie cutter. Transfer cut cookies to parchment-lined baking sheets and chill until firm, about 20 minutes. Reroll scraps; cut shapes. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 12 to 15 minutes. Cool completely on wire racks. Spread flat side of half the cookies with 1 teaspoon raspberry jam each; sandwich with remaining cookies.
Yield Makes about 8 dozen Number Of Ingredients 7 Steps:
Pulse pecans in a food processor until finely ground (being careful not to grind to a paste). Beat butter with an electric mixer until smooth and creamy, then add 5 tablespoons sugar, 1 tablespoon at a time, beating until smooth. Beat in water and vanilla, then flour and nuts, beating on low speed until blended well. Chill, wrapped in plastic wrap, until firm, at least 2 hours. Preheat oven to 375°F. On a lightly floured pastry cloth, roll level teaspoons of dough into 3-inch ropes, tapering ends. Curve each roll, as formed, into a crescent and arrange crescents 1 inch apart on greased baking sheets. Bake in batches in middle of oven until pale golden, 12 to 14 minutes. While cookies are baking, sift remaining confectioners sugar into a shallow bowl. As cookies are done, transfer, a few at a time, to sugar and gently toss to coat, tapping off excess. (Sugar will melt slightly onto hot cookies.) Cool cookies on a rack. If you want sugar coating to be white and powdery, toss cookies in confectioners sugar again when cool
