Pecan Crescent Cookies
Delicate, crisp at the edges and melt-in-your-mouth soft inside, these Pecan Crescent Cookies are a holiday favorite that are easy to make and delightful to eat.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Room temperature for easy creaming
- 1 cup powdered (confectioners’) sugar Plus more for dusting
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans, finely chopped Toast first for more flavor — see notes
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use ungreased sheets.
- In a large bowl, beat the softened butter with 1 cup powdered sugar until the mixture is light and fluffy, about 2–3 minutes with a hand mixer.
- Stir in the vanilla extract until combined.
- Gradually add the flour and salt, mixing just until a soft dough forms — avoid overworking it.
- Fold in the finely chopped pecans so they’re evenly distributed.
- Pinch or roll small portions of dough into little logs, then form into crescent shapes. Place them about 1 inch apart on the baking sheets.
Baking
- Bake for 12–15 minutes, or until the edges are just turning golden while the centers should stay pale.
- Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Carefully transfer to a wire rack.
- Once slightly cooled but not hot, dust generously with additional powdered sugar. Serve when fully cooled.
Notes
These cookies are lovely with coffee or tea and can be beautifully arranged for holiday platters. Store in an airtight container at room temperature for up to 5 days.