Food recipes
Pecan Crescent Cookies
Pecan Crescent Cookies Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt sugars, granulated vanilla extract nuts, pecans sugars, powdered Directions: Adjust an oven rack to the...
Pecan Crescent Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
nuts, pecans
sugars, powdered
Directions:
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
Beat in 4 teaspoons of water and the vanilla.
Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets.
(You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes.
Watch very carefully--better to undercook than overcook.
Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes.
Repeat with the remaining dough.
Put the powdered sugar in a shallow plate.
Once cooled, roll each cookie in an ample amount of the sugar.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
nuts, pecans
sugars, powdered
Directions:
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
Beat in 4 teaspoons of water and the vanilla.
Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets.
(You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes.
Watch very carefully--better to undercook than overcook.
Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes.
Repeat with the remaining dough.
Put the powdered sugar in a shallow plate.
Once cooled, roll each cookie in an ample amount of the sugar.