Pecan Crescent Melt-Away Cookies
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 7373 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 10 mg10mg chol |
| sodium | 31 mg31mg sodium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 33 vit A |
| folate | 33 folate |
Sugar-coated and pretty, these cookies melt in your mouth.
Ingredients
- 1/2 cup butter , softened1/2 cup butter, softened
- 3/4 cup icing sugar 3/4 cup icing sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 cup all-purpose flour 1 cup all-purpose flour
- 3/4 cup finely chopped pecans 3/4 cup finely chopped pecans
- 1 pinch ground allspice 1 pinch ground allspice
- 1 pinch salt 1 pinch salt
Preparation
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with 1/4 cup (50 mL) of the sugar until fluffy; beat in vanilla. In separate bowl, whisk together flour, pecans, allspice and salt ; stir into butter mixture until blended.
Working with 1 tbsp (15 mL) of the dough at a time, shape into 2-inch (5 cm) logs. Pinch ends to taper; turn in slightly to form crescent. Place, 1 inch (2.5 cm) apart, on prepared pans.
Bake in centre of 325°F (160°C) oven until bottoms are golden, about 15 minutes. Let cool on pan on rack for 5 minutes.
Pour remaining icing sugar into shallow dish; press cookies into sugar to coat. Let cool completely on racks. Dust with remaining icing sugar. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Source : Holiday Best: 2005
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