Paula Deen Pecan Crescent Cookies Recipes

PECAN CRESCENT COOKIES

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.

PECAN CRESCENT COOKIES

Steps:

• In a food processor, pulse the pecans and 3⁄4 cup sugar until the pecans are finely ground. Add the butter and process until smooth. Mix in the vanilla. Add the flour and salt and process until combined. Shape into 2 logs, wrap in plastic, and refrigerate until chilled, at least 11⁄2 hours.
• Heat oven to 350°F. Line 2 cookie sheets with parchment paper. Cut off a 1⁄4-inch-thick slice of dough (about 11⁄2 teaspoon total) and roll into a 31⁄2-inch log with tapered ends, then bend into a crescent shape and place on the prepared baking sheet.
• Bake, rotating the sheets halfway through, until the cookies are set and are just barely turning lightly golden brown around the edges, 15 to 18 minutes.
• In a bowl, combine the cinnamon and remaining 1⁄4 cup confectioners' sugar. Liberally dust the cookies with the cinnamon sugar before serving.

PECAN CRESCENTS

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.

MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 275 °F.
• Line cookies sheets with parchment paper. Using an electric mixer at low speed, cream the butter and confectioner's sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. Roll in additional confectioner's sugar while still warm. Cool completed, on wire racks. Makes about 2 1/2 dozen cookies.

PECAN CRESCENT COOKIES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the flour and salt together in a large bowl and set aside.
• Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
• Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
• Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
• Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

PECAN CRESCENT COOKIES

Steps:

• Cream butter until light and fluffy; gradually beat in confectioners' sugar. Add water and blend. Add vanilla extract, flour and pecans. Blend well. Chill.
• Shape dough into crescents, using about 1 tablespoons for each cookie.
• Place cookies on ungreased baking sheets and bake at 325° for 20 to 25 minutes. Remove from baking sheet and cool completely on a wire rack. Don't skimp on the cooling step.
• Place additional confectioners' sugar in a bowl (start with about 1 cup), coating each crescent well. Store in an air-tight container.

PECAN FINGER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter, add the sugar and blend together. Add remaining ingredients, mixing well.
• Chill dough for about 10 minutes to make it easier to handle.
• Shape into small finger shaped logs and bake at 350 degrees F for 10 to 15 minutes or until lightly browned.
• May also bend and shape dough into a crescent shape for Crescent Cookies or Cocoons, or roll into a ball for Snowball Cookies.
• Let cool slightly so that you can handle them but while still warm, roll in the extra powdered sugar to coat; re-roll in the powdered sugar several times if desired. I usually roll mine two or three times.
• Set aside to cool completely before storing.