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Pecan Crescent Cookies

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
  • Total Time
    Prep: 20 min. Bake: 20 min./batch + cooling
  • Makes
    6 dozen


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


  • 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.
Nutrition Facts
2 each: 104 calories, 7g fat (3g saturated fat), 14mg cholesterol, 52mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein.
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Average Rating:
  • Maggie
    Apr 9, 2020

    What an easy yummy recipe!! Have made this so many times. I found if I mix the pecan pieces with the last 1/2 cup of flour , it is so much easier to combine them! GREAT RECIPE

  • jesuispk
    Nov 19, 2019

    No comment left

  • Freya
    Dec 18, 2018

    This was an awful recipe I followed the recipe and the method however I’m very disappointed.In the oven they didn’t keep their shape and ended up looking like a gloopy mess

  • krox722
    Oct 21, 2018

    This is myg

  • chetoes
    Nov 18, 2015

    Mad= these with my mother they are a xmas special

  • p3imcharmed4ever
    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

  • tammycookblogsbooks
    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.

  • MRPinter
    Dec 20, 2012

    No comment left

  • Kayhet
    Dec 11, 2012

    No comment left

  • jadedraven
    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)