Pecan Crescent Cookies
- 40m Prep Time
- 18m Cook Time
- 2h Ready In
These buttery, nutty crescent cookies are dusted with cinnamon sugar. They are a classic treat known by many names around the world.
Ingredients
- 237 ml pecans
- 237 ml confectioners' sugar
- 237 ml unsalted butter cut into small pieces
- 4.93 ml pure vanilla extract
- 473 ml all-purpose flour
- 1.23 ml kosher salt
- 0.62 ml ground cinnamon
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.89 mg
- Iron: 0.4 mg
- Magnesium: 5.34 mg
- Phosphorus: 17.4 mg
- Potassium: 21.7 mg
- Zinc: 0.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml pecans
- 237 ml confectioners' sugar
- 4.93 ml pure vanilla extract
- 473 ml all-purpose flour
- 1.23 ml kosher salt
- 0.62 ml ground cinnamon
Prepare
- 237 ml unsalted butter, cut into small pieces
Let's Cook
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Step 1.
In a food processor, pulse 1 cup pecans and ¾ cup confectioners’ sugar until the pecans are finely ground. Add 1 cup (2 sticks) unsalted butter cut into small pieces and process until smooth. Mix in 1 teaspoon pure vanilla extract. Add 2 cups all-purpose flour and ¼ teaspoon kosher salt, and pulse just until combined.
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Step 2.
Shape the dough into 1-inch-diameter logs, wrap each log tightly in plastic wrap, and refrigerate until firm, at least 1½ hours.
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Step 3.
Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut off a ¼-inch-thick slice of dough (about 1½ teaspoons) and roll into a 3½-inch log with tapered ends, then bend into a crescent shape and place onto a prepared baking sheet. Repeat with remaining dough, spacing crescents about 1 inch apart.
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Step 4.
Bake, rotating the positions of the baking sheets halfway through, until cookies are set and just barely turning golden brown around the edges, 15 to 18 minutes. Let cool completely on the baking sheets.
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Step 5.
In a small bowl, combine ¼ cup confectioners’ sugar and ⅛ teaspoon ground cinnamon. Liberally dust the cooled cookies with the cinnamon-sugar mixture before serving.