Tested till perfect Pecan Crescent Melt-Away Cookies

Pecan Crescent Melt-Away Cookies

Sugar-coated and pretty, these cookies melt in your mouth.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2005

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 30


  • 1/2 cup 1/2cupbutter, softened
  • 3/4 cup 3/4cupicing sugar
  • 1/2 tsp 1/2tspvanilla
  • 1 cup 1cupall-purpose flour
  • 3/4 cup 3/4cupfinely chopped pecanpecans
  • 1 pinch 1pinchground allspice
  • 1 pinch 1pinchsalt
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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.)

Nutritional Information Per cookie: about

cal 73 pro 1g total fat 5g sat. fat 2g
carb 6g fibre 0 chol 10mg sodium 31mg

% RDI:

iron 2 vit A 3 folate 3
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