Pecan Crescents Recipe
Yield: 5 DozenRecipe by luhu.jp
Ingredients:
3 cup: Unsifted all-purpose flour, plus 3 tablespoons
3 tbsp: Cornstarch, plus 1 teaspoon
1/2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/4 tsp: Cream of tartar,
1/4 tsp: Salt,
1/4 tsp: Freshly ground nutmeg,
3/4 lbs: Unsalted butter, melted and cooled (3 sticks)
2/3 cup: Confectioners sugar,
1 1/4 tsp: Vanilla extract,
1 1/2 cup: Finely chopped pecans,
TO FINISH THE COOKIES
About 2 cups confectioners sugar for dredging the baked cookies,
Directions:
Preheat the oven to 350 degrees. Line two cookie sheets with lengths
of parchment paper.
Sift together the flour, cornstarch, baking powder, baking soda,
cream of tartar, salt and nutmeg.
Stir together the butter, 2/3 cup confectioners sugar and vanilla
extract. Stir in half of the sifted mixture, 1 cup pecans, then the
remaining sifted mixture.
To form each cookie, take up a heaping teaspoon of dough, roll into a
log, form into a crescent and place on the lined cookie sheet,
spacing the cookies about 1 1/2 inches apart. Press pinches of the
remaining pecans on top of the crescents.
Bake the cookies for about 13 to 15 minutes, or until set. The
undersides should be a very pale golden color. After 1 minute,
transfer the cookies to cooling racks using a wide metal spatula.
Cool for 5 minutes. While the cookies are still warm, carefully
dredge them in the confectioners sugar. Cool completely.
Store in an airtight container. Makes a good holiday gift packed in
an attractive tin.
Source from luhu.jp
of parchment paper.
Sift together the flour, cornstarch, baking powder, baking soda,
cream of tartar, salt and nutmeg.
Stir together the butter, 2/3 cup confectioners sugar and vanilla
extract. Stir in half of the sifted mixture, 1 cup pecans, then the
remaining sifted mixture.
To form each cookie, take up a heaping teaspoon of dough, roll into a
log, form into a crescent and place on the lined cookie sheet,
spacing the cookies about 1 1/2 inches apart. Press pinches of the
remaining pecans on top of the crescents.
Bake the cookies for about 13 to 15 minutes, or until set. The
undersides should be a very pale golden color. After 1 minute,
transfer the cookies to cooling racks using a wide metal spatula.
Cool for 5 minutes. While the cookies are still warm, carefully
dredge them in the confectioners sugar. Cool completely.
Store in an airtight container. Makes a good holiday gift packed in
an attractive tin.
Source from luhu.jp