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.
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.
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
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 4h Yield about 30 cookies Number Of Ingredients 9 Steps:
Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk. Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling. Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.
Yield Makes about 30 Number Of Ingredients 8 Steps:
Preheat oven to 325°F. 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 powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
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.
Time 1h35m Yield 42 cookies Number Of Ingredients 8 Steps:
In a large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour, or until firm enough to handle. Preheat oven to 375°. For each cookie, shape scant 1 tablespoon dough into log about 2 ½ inches long; place on ungreased cookie sheet. Shape each log into crescent shape, tapering ends. Bake 13-15 minutes, or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in confectioners sugar.
More about “pecan crescents recipes”
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.
