Pecan Cresents

Crispy , Crunchy , Buttery , this is Judy Rosenberg’s description of these melt in your mouth cookies made with loads of crunchy pecans and rolled in cinnamon sugar just before baking. PERFECTION!!! When my kids were young , I used to bake dozens of these are pack them as gifts for their teachers . They pack and ship well.

Makes about 48 cookies


2 cups all purpose flour

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks ) unsalted butter , at room temperature

1/3 cup plus 1 tbs sugar

1 1/2 tsp pure vanilla extract

1 1/2 cups finely ground pecans


1/2 cup sugar

1 tsp ground cinnamon

Preheat  oven to 325*. Line several baking sheets with parchment paper .

Sift the flour ,salt and cinnamon together into a small bowl and set aside.

Using an electric mixer on medium speed cream butter , sugar and vanilla in medium bowl until the ingredients are light and fluffy , about 4 minutes. Scrape the bowl with a rubber spatula.

Add the flour mixture and the pecans, and beat on medium low speed for 20 seconds. Scrape the bowl. Then beat until flour and nuts are completely incorporated, about 15 seconds.

Break off generously rounded teaspoons of the dough , and roll them between your palms to form cresents.

In a small bowl , stir together the sugar and cinnamon for the coating. Dip the cookies in the coating and place them 2 inches apart on the prepared baking sheets.

Bake cookies until they are lightly golden and firm to the touch, 30 minutes. Cool completely on the sheets.

Store the cookies in an airtight container at room temperature for up to 3 days .


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