Well I liked the sound of this recipe because I had all of the ingredients! One problem though...I am a cook and 1/4 cup of powdered sugar to 4 cups of flour? These cookies would not be remotely sweet. They wouldn't even be a very bland biscotti! The sugar to butter ratio should be closer to 1/2 cup to each 1 cup of butter.Good Luck!
Photo: Lee Harrelson; Styling: Jan Gautro
- 2 cups butter, softened
- 1/4 cup sifted powdered sugar
- 2 tablespoons water
- 1 tablespoon plus 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 cups chopped pecans
- Additional powdered sugar
- Cream butter; gradually add 1/4 cup sugar, beating until light and fluffy. Add water and vanilla; beat well. Gradually stir in flour. Fold in pecans. Chill at least 1 hour.
- Break off dough by heaping teaspoons, and shape into 2- inch crescents. Place on ungreased cookie sheets. Bake at 300° for 20 minutes. Remove immediately from cookie sheets, and coat with additional powdered sugar. Cool on wire racks.
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