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Name: Pecan Crescents
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: American
Ingredients: 3 tb Cornstarch; plus 1 teaspoon; 1/4 ts Freshly ground nutmeg; 3 c Unsifted all-purpose flour;; 1/2 ts Baking Powder; 3/4 lb Unsalted butter; melted and; 1 1/4 ts Vanilla extract; 1 1/2 c Finely chopped pecans; 1/4 ts Salt; 1/4 ts Cream of tartar; 1/2 ts Baking soda

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INGREDIENTS

3 tb Cornstarch; plus 1 teaspoon
1/4 ts Freshly ground nutmeg
3 c Unsifted all-purpose flour;
1/2 ts Baking Powder
3/4 lb Unsalted butter; melted and
1 1/4 ts Vanilla extract
1 1/2 c Finely chopped pecans
1/4 ts Salt
1/4 ts Cream of tartar
1/2 ts Baking soda
TO FINISH THE COOKIES

Dozen

INSTRUCTIONS

Preheat the oven to 350 degrees. Line two cookie sheets with lengths of parchment paper. Sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. Stir together the butter, 2/3 cup confectioners sugar and vanilla extract. Stir in half of the sifted mixture, 1 cup pecans, then the remaining sifted mixture. To form each cookie, take up a heaping teaspoon of dough, roll into a log, form into a crescent and place on the lined cookie sheet, spacing the cookies about 1 1/2 inches apart. Press pinches of the remaining pecans on top of the crescents. Bake the cookies for about 13 to 15 minutes, or until set. The undersides should be a very pale golden color. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool for 5 minutes. While the cookies are still warm, carefully dredge them in the confectioners sugar. Cool completely. Store in an airtight container. Makes a good holiday gift packed in an attractive tin.

NOTES

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Pecan Crescents

3 tb Cornstarch; plus 1 teaspoon
1/4 ts Freshly ground nutmeg
3 c Unsifted all-purpose flour;
1/2 ts Baking Powder
3/4 lb Unsalted butter; melted and
1 1/4 ts Vanilla extract
1 1/2 c Finely chopped pecans
1/4 ts Salt
1/4 ts Cream of tartar
1/2 ts Baking soda
 TO FINISH THE COOKIES

Preheat the oven to 350 degrees.  Line two cookie sheets with lengths of  parchment paper.    Sift together the flour, cornstarch, baking powder, baking soda, cream of  tartar, salt and nutmeg.    Stir together the butter, 2/3 cup confectioners sugar and vanilla extract.  Stir in half of the sifted mixture, 1 cup pecans, then the remaining sifted  mixture.    To form each cookie, take up a heaping teaspoon of dough, roll into a log,  form into a crescent and place on the lined cookie sheet, spacing the  cookies about 1 1/2 inches apart. Press pinches of the remaining pecans on  top of the crescents.    Bake the cookies for about 13 to 15 minutes, or until set. The undersides  should be a very pale golden color. After 1 minute, transfer the cookies to  cooling racks using a wide metal spatula. Cool for 5 minutes. While the  cookies are still warm, carefully dredge them in the confectioners sugar.  Cool completely.    Store in an airtight container.  Makes a good holiday gift packed in an  attractive tin.

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Nutrition

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Serving Size: 1 Dozen (103g)
Recipe Makes: 5 Dozen

Calories: 231
Calories from Fat: 212 (92%)

Amt Per Serving		% DV

	Total Fat 23.6g	31 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 7.1g
Cholesterol 0mg		0 %
Sodium 162.4mg		6 %
Potassium 146mg		4 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 1.8g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 231

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