Description
Pecan Crescent Cookies are a soft, buttery holiday treat filled with chopped pecans and dusted with powdered sugar. Perfect for cookie trays or as a festive snack!
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 2 cups chopped pecans
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup confectioners’ sugar (plus extra for rolling)
Instructions
- Preheat Oven:
Preheat the oven to 325°F (170°C) and line a baking sheet with parchment paper or use ungreased cookie sheets. - Beat Butter and Sugar:
In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar on low speed until well combined. - Add Pecans and Vanilla:
Stir in the chopped pecans and vanilla extract. - Mix Dry Ingredients:
Gradually mix in the flour and salt until the dough comes together. It should be soft but not sticky. - Shape Cookies:
Take about a teaspoon of dough and shape it into small crescent moons. Place each cookie on the prepared baking sheet, leaving two inches between them. - Bake:
Bake in the preheated oven for 15-20 minutes, or until the edges of the cookies turn golden brown. - Dust with Powdered Sugar:
Add additional powdered sugar to a medium bowl. Allow the cookies to cool for a few minutes on the baking sheet, then gently roll the baked cookies in the confectioner’s sugar while still warm. - Cool:
Place the cookies on a wire rack and allow them to cool completely. - Store:
Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg