Pecan Crescent Melt-Away Cookies
Sugar-coated and pretty, these cookies melt in your mouth.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 73 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 31 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 3% |
| folate | 3% |
-
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) icing sugar
1/2 tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) finely chopped pecans
Pinch each ground allspice and 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 sa< 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »