Pecan Crescents Recipe
Ingredients
| All-purpose flour - 2 cups unsifted | ||
| Butter/Margarine | 1 Cup (16 tbs) | |
| Pecans or hazelnuts - 1 cup ground | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| VANILLA SUGAR | ||
| Vanilla bean - 3-inch strip, cut up | ||
| Confectioner’s sugar | 2 Cup (16 tbs), sifted | |
Directions
GETTING READY
1. Preheat the oven to 375F.
2. Prepare ungreased cookie sheets for the baking process
3. Prepare the vanilla sugar in an electric blender by blending vanilla bean and ¼ cup of sugar. Pour this out on a waxed paper and then add the 1-3/4 cup of confectioner-€™s sugar and mix well
MAKING
4. In a large bowl, tip in the flour, butter, nuts, 1/2 cup confectioners' sugar, the salt and extracts and mix well with hands or with a wooden spoon. Chill this covered for 30 minutes till done.
5. Shape the cookies and then form dough balls. Use a single tablespoon of dough for each dough ball.
6. Then roll out the dough balls to make a roll that is 3-inches long.
7. Place the rolls on a baking sheet or an ungreased cookie sheet and bake for 12-15 minutes. The rolls spread out during cooking so leave 2 inches of space between the rolls.
8. Let stand for one minute and then transfer the hot cookies to the vanilla sugar. Turn the cookies so that both sides are coated and cool completely.
SERVING
9. Dust with more sugar before serving.
1. Preheat the oven to 375F.
2. Prepare ungreased cookie sheets for the baking process
3. Prepare the vanilla sugar in an electric blender by blending vanilla bean and ¼ cup of sugar. Pour this out on a waxed paper and then add the 1-3/4 cup of confectioner-€™s sugar and mix well
MAKING
4. In a large bowl, tip in the flour, butter, nuts, 1/2 cup confectioners' sugar, the salt and extracts and mix well with hands or with a wooden spoon. Chill this covered for 30 minutes till done.
5. Shape the cookies and then form dough balls. Use a single tablespoon of dough for each dough ball.
6. Then roll out the dough balls to make a roll that is 3-inches long.
7. Place the rolls on a baking sheet or an ungreased cookie sheet and bake for 12-15 minutes. The rolls spread out during cooking so leave 2 inches of space between the rolls.
8. Let stand for one minute and then transfer the hot cookies to the vanilla sugar. Turn the cookies so that both sides are coated and cool completely.
SERVING
9. Dust with more sugar before serving.
Chef
