Crescent Moons

Photo: Becky Luigart-Stayner


  • 1 cup butter, softened
  • 2 3/4 cup powdered sugar, divided
  • 2 teaspoon vanilla extract
  • 1 cup pecan halves, toasted and finely ground
  • 2 1/2 cup all-purpose flour
  • 2 cups powdered sugar


  1. Beat butter and 3/4 cup powdered sugar at medium speed with an electric mixer until creamy. Stir in vanilla and pecans. Gradually add flour; beating until a soft dough forms. Cover and chill one hour.
  2. Divide dough into 5 portions; divide each portion into 12 pieces. Roll dough pieces into 2-inch logs, curving ends to form crescents. Place on ungreased baking sheets.
  3. Bake at 350° for 10 to 12 minutes, or until lightly golden. Cool on baking sheets 5 minutes. Roll warm cookies in 2 cups powdered sugar. Cool completely on wire racks. Roll cookies in remaining powdered sugar. Makes about 5 dozen.
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