Sugar-coated and pretty, these cookies melt in your mouth.
- Portion size 30 servings
- Credits : Holiday Best: 2005
Ingredients
Method
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 facts <b>Per cookie:</b> about
- Sodium 31 mg
- Protein 1 g
- Calories 73.0
- Total fat 5 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 2.0
- Folate 3.0
- Vitamin A 3.0
