Publisher Photo
Publisher Photo
This recipe came from a church cookbook. I altered a few ingredients, and everyone who tries these crescents likes the nice, nutty flavor and texture.
MAKES:
108 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min./batch
MAKES:
108 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min./batch

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1-1/2 teaspoons almond extract
  • 2-1/2 cups all-purpose flour
  • 1 cup ground pecans
  • 1 cup confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in pecans.
Shape teaspoonfuls of dough into crescents. Place 2 in. apart on ungreased baking sheets.
Bake at 300° for 18-20 minutes or until firm. Roll warm cookies in confectioners’ sugar. Cool on wire racks. Yield: 9 dozen.
Originally published as Pecan Crescents in Country Woman Christmas Annual 2006, p59

Nutritional Facts

1 each: 40 calories, 2g fat (1g saturated fat), 5mg cholesterol, 17mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1-1/2 teaspoons almond extract
  • 2-1/2 cups all-purpose flour
  • 1 cup ground pecans
  • 1 cup confectioners' sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in pecans.
  2. Shape teaspoonfuls of dough into crescents. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 300° for 18-20 minutes or until firm. Roll warm cookies in confectioners’ sugar. Cool on wire racks. Yield: 9 dozen.
Originally published as Pecan Crescents in Country Woman Christmas Annual 2006, p59

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