Cocoa Pecan Crescents Recipes

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CRISP COCOA-PECAN COOKIES



Crisp Cocoa-Pecan Cookies image

Provided by Alice Medrich

Categories     Cookies     Microwave     Chocolate     Dessert     Super Bowl     Valentine's Day     Pecan     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 16

Number Of Ingredients 11

1 1/3 cups all purpose flour
3 tablespoons natural unsweetened cocoa powder (scooped into measuring spoon, then leveled)
1/2 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled
1/3 cup (packed) golden brown sugar
1/3 cup sugar
2 tablespoons plus 2 teaspoons light corn syrup
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
1/2 cup bittersweet chocolate chips

Steps:

  • Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
  • Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
  • Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.

PECAN CRESCENTS



Pecan Crescents image

Pecan wedding cookies rolled in confectioner's sugar.

Provided by Cheryl

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter
½ teaspoon salt
2 cups chopped pecans
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup confectioners' sugar

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
  • Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g

PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

Rich, buttery and absolutely irresistible, these old-fashioned nut cookies were one of Mom's specialties. Any meal was a memorable event when she served this scrumptious treat. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans., Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let stand for 2-3 minutes before removing to wire racks to cool. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

COCOA-WALNUT CRESCENTS



Cocoa-Walnut Crescents image

Classic walnut crescent cookies get a chocolate makeover when cocoa is added to the dough. Drizzled with a powdered sugar glaze, they're ideal for holiday gift-giving.

Provided by My Food and Family

Categories     Recipes

Time 1h48m

Yield Makes about 4 doz. or 24 servings, 2 cookies each.

Number Of Ingredients 9

1 cup (2 sticks) butter, softened
2/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp. vanilla
1/8 tsp. salt
1-2/3 cups flour
1 cup finely chopped walnuts
2/3 cup Cinnamon Roll Icing
1/2 chopped walnuts

Steps:

  • Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa, vanilla and salt; mix well. Gradually add flour, beating until well blended after each addition. Stir in 1 cup finely chopped walnuts. Cover. Refrigerate 1 hour.
  • Shape rounded teaspoonfuls of dough into crescent shapes, tapering ends. Place, 2 inches apart, on lightly greased baking sheets.
  • Bake 15 to 18 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely. Drizzle evenly with the Powdered Sugar Glaze; sprinkle with the 1/2 cup chopped walnuts. Let stand until glaze is firm.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

SPICY COCOA GLAZED PECANS



Spicy Cocoa Glazed Pecans image

The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely.

Provided by Sydney Mike

Categories     Fruit

Time 30m

Yield 3 cups, 20 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
1/4 cup granulated sugar (yes, again)
2 cups warm water
3 cups pecan halves
2 tablespoons cocoa powder
2 tablespoons chili powder
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
  • In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
  • Add pecans & let soak 10 minutes before draining & discarding the water.
  • In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
  • Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
  • Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
  • Remove from the oven & let the baking sheet cool completely on a wire rack.
  • Store nuts in a tightly covered container, placed in a cool, dry spot.
  • Serve as a snack, with beverages, or sprinkle in salads.

CHOCOLATE-FILLED CRESCENTS



Chocolate-Filled Crescents image

"I always get compliments on these rich, flaky rolls drizzled with chocolate...and requests for the recipe," Carol Formholtz of Deltona, Florida says. Great for brunch, dessert or a mid-day coffee treat!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

3 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract
1/4 cup baking cocoa
3 tablespoons finely chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
CHOCOLATE GLAZE:
1 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons plus 1 teaspoon water
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Gradually add cocoa; mix well. Stir in pecans. , Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point sides down, 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes. , Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.

Nutrition Facts : Calories 208 calories, Fat 10g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 242mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN CRESCENTS



Pecan Crescents image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 dozen

Number Of Ingredients 7

1 cup pecans (4 ounces)
2 sticks salted butter, softened
1 (1-pound) box confectioners sugar
1 tablespoon water
1 teaspoon vanilla
2 cups sifted all-purpose flour (sift before measuring)
Special equipment: a pastry cloth

Steps:

  • Pulse pecans in a food processor until finely ground (being careful not to grind to a paste). Beat butter with an electric mixer until smooth and creamy, then add 5 tablespoons sugar, 1 tablespoon at a time, beating until smooth. Beat in water and vanilla, then flour and nuts, beating on low speed until blended well. Chill, wrapped in plastic wrap, until firm, at least 2 hours.
  • Preheat oven to 375°F.
  • On a lightly floured pastry cloth, roll level teaspoons of dough into 3-inch ropes, tapering ends. Curve each roll, as formed, into a crescent and arrange crescents 1 inch apart on greased baking sheets. Bake in batches in middle of oven until pale golden, 12 to 14 minutes. While cookies are baking, sift remaining confectioners sugar into a shallow bowl. As cookies are done, transfer, a few at a time, to sugar and gently toss to coat, tapping off excess. (Sugar will melt slightly onto hot cookies.) Cool cookies on a rack. If you want sugar coating to be white and powdery, toss cookies in confectioners sugar again when cool

COCOA-PECAN CRESCENTS



Cocoa-Pecan Crescents image

Make and share this Cocoa-Pecan Crescents recipe from Food.com.

Provided by Barenakedchef

Categories     Dessert

Time 1h35m

Yield 42 cookies

Number Of Ingredients 8

1 cup butter or 1 cup margarine, softened
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 1/2 cups ground pecans
confectioners' sugar

Steps:

  • In a large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy.
  • Stir together flour, cocoa and salt; gradually add to butter mixture, blending well.
  • Stir in pecans.
  • Cover; refrigerate dough 1 hour, or until firm enough to handle.
  • Preheat oven to 375°.
  • For each cookie, shape scant 1 tablespoon dough into log about 2 ½ inches long; place on ungreased cookie sheet.
  • Shape each log into crescent shape, tapering ends.
  • Bake 13-15 minutes, or until set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • Roll in confectioner’s sugar.

Nutrition Facts : Calories 98.9, Fat 7.3, SaturatedFat 3.1, Cholesterol 11.6, Sodium 38.3, Carbohydrate 8.1, Fiber 0.7, Sugar 3.4, Protein 1.1

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