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Pecan Crescent Cookies

Photo: Tina Cornett; Styling: Trinda Gage
Yield 4 dozen


  • 1 cup butter or margarine, cut up
  • 2 cups all-purpose flour
  • 1 cup cottage cheese
  • 1/4 cup butter or margarine, melted
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup chopped pecans

How to Make It

  1. Cut butter into flour with a pastry blender until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap each portion separately in plastic wrap, and chill 2 hours.

  2. Roll each portion into a 10-inch circle on a well-floured surface (dough will be sticky). Brush with melted butter; sprinkle each circle evenly with 1/2 cup brown sugar, and top with 1/3 cup pecans. Lightly press sugar and pecans into dough with a rolling pin.

  3. Cut each circle into quarters. Cut each quarter into 4 wedges, and roll up, starting with long end; place, point side down, on ungreased baking sheets.

  4. Bake at 350° for 30 minutes or until lightly browned. Remove immediately to wire racks to cool.