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Pecan Crescent Cookies


Innkeeper Ellen Grinsfelder
The Inn At Cedar Falls
Logan, Ohio

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes


  • 2 cups all-purpose flour
  • 1 cup pecans, toasted
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • Additional powdered sugar


Preheat oven to 325 degrees F.

Combine 1 cup all-purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans.

Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight.

Working with 1 tablesppon of dough at a time, shape dough into 3-inch long logs. Pinch end of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread).

Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks.

Cookies can be prepared 2 weeks ahead; store in airtight container.

Makes about 3 dozen cookies.

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