Pecan Crescent Cookies
A simple, nutty, pecan crescent cookie perfect for the Christmas cookie tray.
Recipe from The Bon Appetit Cookbook.
- Yield: 20 cookies
Ingredients
- 3/4 cup pecans
- 1 cup AP flour
- 1 stick chilled butter
- 1/4 cup packed dark brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch sea salt
- powdered sugar
Instructions
- Preheat the oven to 325F. Place the pecans on a cookie sheet. Toast in the oven for 4-5 minutes, until just fragrant. Take care not to let them burn.
- Add the toasted pecans and all other ingredients to a food processor. Pulse several times until the dough looks crumbly, then process on high until the dough begins to come together. Press a bit of dough together between your fingers – if it holds together, the dough is ready. If not, blend a bit longer.
- Use your hands to gather the dough together. Pinch off a little more than a tablespoon of dough and form a short rope of dough by squeezing the dough in the palm of your hand. Place the rope on a cookie sheet and shape into a crescent, smoothing any lumpy parts. Repeat until you have used all the dough. Bake the cookies for 25-30 minutes, until just barely firm to the touch. Let cool completely, then sift powdered sugar over the top of the cookies.