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Pecan Crescents

Powdered sugar coated pecan crescent cookies.
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These crisp, nutty, melt-in-your-mouth cookies are perfect for holiday baking or special occasions. Don’t forget to review the recipe notes before you begin!

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened to room temperature*
  • 1/3 cup sugar
  • 1 tablespoon vanilla extract*
  • 2 cups chopped pecans (8 ounces)*
  • 1 cup powdered sugar for coating

Instructions

  1. Preheat the oven to 325℉.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Sift the flour and salt together into a bowl and set it aside.
  4. Fit a hand mixer with the beater attachments. Add the softened butter, sugar, and vanilla extract to a large mixing bowl. Beat at medium speed for about 1 ½ minutes, until light and fluffy. Don’t overcream the butter and sugar. You don’t need to cream them; only mix them.
  5. Add the sifted flour and salt to the bowl and use the mixer to mix them in until combined.
  6. Add the chopped pecans and mix until combined. Do not over-mix.
  7. Shape into crescents:
    1. Use a 4-teaspoon capacity cookie scoop (or a reaping tablespoon) to scoop up a ball of dough.
    2. Use your hands to roll it into a ball.
    3. Then, roll it into a thick log. Form the log into a crescent shape and place it onto the parchment-lined baking sheet.
    4. Repeat with the remaining dough.
  8. Bake at 325℉ for 20 minutes.
  9. Remove the cookies from the oven and place the pans on cooling racks. Allow them to cool for about 10 minutes.
  10. Then, roll each crescent in powdered sugar, thoroughly coating it. Return each cookie to the parchment-lined sheet after coating it in powdered sugar. Sprinkle any remaining powdered sugar over the cookies.
  11. Once the cookies are fully cool, transfer them to an airtight container. Store them at room temperature for up to 1 week.

Notes

  • These cookies are best made in single batches.
  • Wait at least 30 minutes after baking to serve these cookies. The texture and flavor develop as they sit and cool. I think they’re even better after an hour or 2.
  • If you don’t have a sifter, you can use a fine mesh strainer to sift the flour and salt. If you don’t have either, try whisking it in a mixing bowl until there are no clumps.
  • The butter should be soft but still cool to the touch and not greasy/melting. Using butter that is too warm or overmixing the dough will cause the cookies to spread.*
  • Use real vanilla extract, not imitation.*
  • Most prechopped pecans from the store aren’t chopped small enough. If you buy prechopped pecans, make sure they aren’t still in large pieces. You can hand-chop them into small pieces. See photo in full post.*
  • I use a 4-teaspoon capacity cookie scoop to measure each cookie. If you’re eyeballing it, that’s a heaping tablespoon.
  • See the recipe post for detailed photos and help with shaping the cookies.
  • Be gentle when you roll them in powdered sugar. They’re delicate.

Find it online: https://mandiofthemountains.com/pecan-crescent-cookies/