|
|
|
 |
|
|
Pecan and Brown Sugar Crescents
Great with Fruit and Cheese |
 |
|
1 cup all purpose flour
3/4 cup pecan pieces, lightly toasted
1/2 cup chilled, unsalted butter, cut into 1/2 inch pieces
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
pinch of salt
powdered confectionary sugar
|
Preheat oven to 325 degrees F.
Combine all ingredients except the powdered sugar in a food processor. Pulsing with on/off turns, process until the mixture resembles coarse meal. Then process continuously until the dough begins to come together.
Now roll 2 tsp. of dough between the palms of your hands to form a 2 1/2 inch long rope, tapering at the ends.
Place on an ungreased baking sheet. Curl in the ends to form a crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
Bake until just firm to touch, about 20 minutes. Transfer to rack to cool.
Sift powdered sugar over the cookies.
These can be made up to 3 days ahead. Store airtight at room temperature.
For a treat, serve with bleu cheese and chilled pear halves.
Enjoy!
|
 |
Preparation Time: 20-25 minutes |
Serves: Approx. 30 cookies |
| Recipe Origin: United States |
|
Submitted by: |
|
Capt. Tom Smith
Florida
United States |
|
|
|
|
| This recipe has been viewed 4225 times. |
|
|
|
