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Pecan and Brown Sugar Crescents

4.3

(12)

Image may contain Plant Food and Fruit
Pecan and Brown Sugar CrescentsDavid Bishop

Partner these with ripe pears and a blue cheese, like Roquefort or Gorgonzola.

Recipe information

  • Yield

    Makes about 30

Ingredients

1 cup all purpose flour
3/4 cup pecans, lightly toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Powdered sugar

Preparation

  1. Step 1

    Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.

    Step 2

    Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.

    Step 3

    Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

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