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Pecan Crescents Recipe

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3.9 from 8 reviews

Deliciously buttery and nutty Pecan Crescents are tender, crescent-shaped cookies coated in sweet powdered sugar. Perfect for holiday gatherings or as a delightful treat with tea, these cookies combine the rich flavor of pecans with a soft, melt-in-your-mouth texture.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 1/2 cup powdered sugar (plus more for rolling)
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla bean paste
  • 2 cups all-purpose flour
  • 2 cups pecans (finely chopped)

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Beat the butter mixture: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, powdered sugar, and salt on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
  3. Add vanilla: Stir in the vanilla bean paste until it is fully incorporated into the butter and sugar mixture.
  4. Mix the dough: With the mixer on low speed, gradually add the all-purpose flour. Mix just until a soft dough forms and no dry streaks remain. If the dough seems crumbly and fails to hold together when pressed, add water one teaspoon at a time and mix gently until it comes together.
  5. Fold in pecans: Using a spatula, fold the finely chopped pecans evenly into the dough to ensure every bite has a nutty crunch.
  6. Shape crescents: Using about a teaspoon of dough per cookie, gently roll the dough between your palms and shape each piece into a crescent shape. Place the shaped crescents on the prepared baking sheet about 1 inch apart.
  7. Bake cookies: Bake in the preheated oven for 15-20 minutes. Rotate the pan halfway through baking for even color. The cookies should look dry on top with lightly golden edges and bottoms while the tops remain pale.
  8. Cool briefly: Remove the baking sheet from the oven and let the cookies cool on the pan for about 5 minutes as they are fragile when hot.
  9. Coat with powdered sugar: While the cookies are still warm but cool enough to handle, gently roll each cookie in powdered sugar to coat. Transfer them to a wire rack to cool completely for 20-30 minutes.
  10. Final sugar coating: For extra sweetness and a beautiful finish, roll the cookies again in powdered sugar just before serving, if desired.

Notes

  • Ensure the butter is softened, not melted, for the best dough texture.
  • If your dough feels too dry, adding a small amount of water helps it come together without making it sticky.
  • Chopping pecans finely allows for better distribution and a pleasant texture in the cookies.
  • These cookies are delicate right out of the oven; handle with care until they have cooled sufficiently.
  • Storing cookies in an airtight container at room temperature keeps them fresh for up to one week.
  • You can substitute vanilla bean paste with pure vanilla extract if needed.

Find it online: https://recipeplenty.com/pecan-crescents-recipe/