Pecan Crescent Cookies Recipe

4.5 6 7
Pecan Crescent Cookies Recipe
Pecan Crescent Cookies Recipe photo by Taste of Home
Publisher Photo

Pecan Crescent Cookies Recipe

Read Reviews
4.5 6 7
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • Confectioners' sugar

Directions

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. Yield: 6 dozen.
Originally published as Pecan Crescent Cookies in Taste of Home June/July 2000, p35

Nutritional Facts

2 each: 104 calories, 7g fat (3g saturated fat), 14mg cholesterol, 52mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • Confectioners' sugar
  1. In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually add flour. Stir in pecans.
  2. Shape rounded teaspoonfuls of dough into 2-1/2-in. logs and shape into crescents. Place 1 in. apart on ungreased baking sheets.
  3. 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. Yield: 6 dozen.
Originally published as Pecan Crescent Cookies in Taste of Home June/July 2000, p35

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Reviews forPecan Crescent Cookies

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MY REVIEW
chetoes User ID: 8625075 237630
Reviewed Nov. 18, 2015

"Mad= these with my mother they are a xmas special"

MY REVIEW
p3imcharmed4ever User ID: 8157818 214863
Reviewed Dec. 14, 2014

"My mom has made these since we were little. They are so yummy. Only difference she bakes them at 250 for 50 minutes"

MY REVIEW
tammycookblogsbooks User ID: 7112115 23329
Reviewed Oct. 31, 2014

"These cookies are simple but very good. The crescent shape makes them stand out. I don't buy butter so I used margarine. I decided to try finely chopped peanuts instead of the pecans. they were good but I think the pecans would be better. The texture of this cookie is good, the inside is soft."

MY REVIEW
jadedraven User ID: 2665649 30615
Reviewed Dec. 11, 2011

"I make these every year for the holidays, they are a requirement for my goody bags (that I give out as gifts). I like to substitute cashews for pecans otherwise I pretty much leave the recipe as is. The crescent moon shape is nice for Yule gatherings as well (for those like myself who are not christian)"

MY REVIEW
TheSheepfold User ID: 3436726 79663
Reviewed Dec. 1, 2009

"These are easy and delicous! A crowd pleaser, for sure! I actually roll mine into logs so that I can get a little extra sugar on them by rolling them in sugar instead of "dusting" them. These are similar to a wedding cookie, but SO much better. This recipe is one that I use for Christmas and when I am asked to bring a little something for the table at a wedding reception."

MY REVIEW
jadedraven User ID: 2665649 42088
Reviewed Dec. 13, 2008 Edited Dec. 11, 2011

"These are my second most requested cookies, and they are so very easy to make. I like them better with dry roasted cashews"

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