It’s that time again…Christmas is finally here! I am so looking forward to spending time with my crazy Italian family and of course, EATING!! It will for sure be a feast!
So, I woke up early this morning on a mission. I knew what I had to make. The first thing on my list: my great-grandmother’s crescent pecan butter cookies. It was a tradition every year in my mother’s house growing up and now we keep up with the tradition. It would not feel like Christmas if we didn’t make them. And I must say, I can bang out these cookies pretty darn good.
Oh, and one piece of advice, never ever mess with your great-grandmother’s recipe. Not a smart move.
Just keep in mind the number 2. You’ll see why.
Crescent Pecan Butter Cookies (makes about 2 1/2 dozen):
2 sticks (1 Cup): Unsalted butter, soft
2 Cups: All purpose flour
2 Tablespoons: Granulated sugar
2 teaspoons: Vanilla extract
Pinch of salt
Handful of chopped pecans
2 Cups: Powdered sugar (for finishing)
2) Add the flour, salt & pecans and mix (it’s okay if the dough looks like it isn’t coming together). Once that is combined, dump out the dough onto a clean surface. Knead it with your hands until it forms into a ball.
3) Now, roll the crescents. Take a small piece of dough (should be about 1/2 a tablespoon big), roll it into a small log, and form into a crescent. The ends should be slightly pointed. Place them on a lined or greased sheet pan. Tip: these cookies will not spread, so there is no need to place them far apart.
4) Bake in the preheated oven for about 20 minutes, until the edges are light golden brown. Do not over bake! Let them cool completely before covering the cookies in powdered sugar.
5) Once they are cooled, put the powdered sugar in a small bowl. One by one take a cookie and place it in the powdered sugar. Cover completely. Tip: these cookies are fragile and can crumble easily-handle with caution!! Place them onto a serving dish and enjoy!
These cookies cannot get any easier or tastier. They are buttery, melt-in-your-mouth cookies!!