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Pecan Crescent Cookies

Source of Recipe

Bon Appétit December 1999


List of Ingredients

2 cups all purpose flour, sifted
1 cup pecans, toasted
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
2 teaspoons vanilla extract
Additional powdered sugar


Recipe

Be sure to chill the dough overnight before shaping and baking the cookies.
Preheat oven to 325°F. Combine 1 cup all purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans. Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight.
Working with 1 tablespoon dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread).
Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)