Pecan Crescents Recipes

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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.

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 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

PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible to sneak a pre-holiday nibble of, because even one bite would yield a trail of powdered sugar all over the kitchen, your shirt and your mouth!

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h

Yield about 5 dozen cookies

Number Of Ingredients 7

4 cups all-purpose flour, scooped
1/4 teaspoon fine salt
2 cups (4 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
4 teaspoons pure vanilla extract
1 cup pecans, finely chopped
1 1/4 cups powdered sugar

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-CRANBERRY CREAM CHEESE CRESCENTS



Pecan-Cranberry Cream Cheese Crescents image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield about 30 cookies

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
1 3/4 cups all-purpose flour, plus more for dusting
1/2 cup dried cranberries, chopped
1 cup pecans, finely chopped
1/2 teaspoon ground cinnamon
3 tablespoons milk, plus more for brushing

Steps:

  • Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
  • Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
  • Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.

PECAN AND BROWN SUGAR CRESCENTS



Pecan and Brown Sugar Crescents image

Categories     Cookies     Dairy     Nut     Dessert     Bake     Easter     Back to School     Pecan     Fall     Spring     Shower     Edible Gift     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 8

1 cup all purpose flour
3/4 cup pecans, lightly toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Powdered sugar

Steps:

  • Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
  • Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
  • Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

PECAN CRESCENT COOKIES



Pecan Crescent Cookies image

A melt-in-your-mouth cookie. My childhood friend's recipe from her grandmother. I've never measured the 12 tablespoons powdered sugar into cups. Measuring out each tablespoons so reminds me of my childhood.

Provided by gailanng

Categories     Dessert

Time 50m

Yield 3 dozen approximately

Number Of Ingredients 7

1 cup butter, room temperature (2 sticks)
12 tablespoons confectioners' sugar (powdered sugar)
2 teaspoons vanilla extract
1 tablespoon water
1 cup chopped pecans
2 cups sifted flour
confectioners' sugar

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.

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

PECAN CRESCENTS



Pecan Crescents image

Pecan wedding cookies rolled in confectioner's sugar.

Provided by Allrecipes Member

Categories     Pecan Desserts

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

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