Pecan Crescents

These sweet and crumbly Pecan Crescents are a delightful twist on traditional cookies.

With a generous helping of toasted pecans and a hint of vanilla, these buttery treats are perfect for a festive gathering or a cozy night in.

Ingredients

• 1/2 cup (110g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups (285g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (60g) finely chopped pecans

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Add the brown sugar and continue creaming until well combined.

Beat in the egg and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Fold in the chopped pecans.

Divide the dough into 8 equal pieces.

Roll each piece into a ball and then flatten slightly into a disk.

Use your thumbs to create a crescent shape, curving the dough into a half-moon shape.

Place the crescents on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 18-20 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use room temperature butter for the best results, as it will help with the creaming process. Don’t overmix the dough, especially when adding the dry ingredients, as it can lead to tough cookies.

If you find the dough too sticky, add a little more flour.

If it’s too dry, add a little more butter. Chill the dough for about 30 minutes if you find it difficult to work with, especially when shaping the crescents.

To achieve the perfect crescent shape, make sure to curve the dough gently but firmly, and don’t be afraid to experiment with different angles.

Keep an eye on the cookies during the last 2 minutes of baking, as they can quickly go from lightly golden to dark brown. Let the cookies cool completely on the wire rack before storing them in an airtight container to maintain their texture and freshness.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 100mg
• Total Carbohydrates: 26g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g