This buttery rich dough is filled with finely chopped pecans, shaped into crescents and covered in powdered sugar. It's hard to sneak a few bites of these cookies as your face may get covered in powdered sugar!
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
How to Make It
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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The recipe is good as shown. These cookies do NOT need any extra sugar. They will be too sweet. The sugar dusting on the outside hits the palate first and the cookies will melt in your mouth. The water is unnecessary also. I have made this recipe for 45 years. It was my mom's recipe and I kept up the family tradition. I make half the recipe which produces about 40 cookies. A small cookie scoop will yield the perfect amount of dough for each little crescent.
My Mother lived for these tasty treats at holiday time. This was her EXACT recipe! She would cook up a batch of them and having them always seemed to denote Christmas. She's passed on now and for years I put this recipe out of mind. Now that I see it here, I am thankful and will revive them to be included into my holiday celebration time. Thanks!
These could not be easier or more delicious; and I agree with the other posters re: MsHaze - get a clue! This is a time-tested, consistently simple (and correctly sweetened) recipe. Why would you post a review without trying it? And to sound so smarty-pants just adds insult to injury...All short-breads have a similar ratio of sugar to starch. Without nuts and rolled in balls with a dusting of sugar, they are "snowballs", rolled out and cut - short bread, and with pecans, in any shape you like - pecan sandies! thanks for a great recipe!
Been making these for years, molded in a round form, they are "snowballs". MsHaze, you did not allow for rolling the cookies in powdered sugar, this gives them the correct amount of sweetness. You should have read the recipe better and made them before you dinged the recipe.
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!
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