These pecan crescent cookies are buttery, nutty, and shaped like little moons—perfect for your Christmas cookie tray. Made with finely chopped pecans and coated in powdered sugar, they melt in your mouth with every bite.
Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup confectioners sugar
- 2 cups all-purpose flour
- 2 cups finely chopped pecans
- 1 ½ Tablespoons vanilla extract
- ½ teaspoon salt
- additional confectioner sugar, for coating (about 1 cup)
Instructions
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer, beat the butter and confectioners sugar together until light and fluffy.1 cup unsalted butter, ½ cup confectioners sugar
- Add flour, chopped pecans, vanilla, and salt. Mix until combined.2 cups all-purpose flour, 2 cups finely chopped pecans, 1 ½ Tablespoons vanilla extract, ½ teaspoon salt
- Scoop tablespoon-sized portions of dough. Roll dough gently between your palms to form a short log.. Then curve the ends slightly inward to create a crescent shape.vPlace 1 inch apart on the prepared baking sheets.
- Bake for 20–22 minutes, or until the edges are lightly golden brown.
- Let cookies cool on the baking sheets for 5 minutes, or until they can be handled.
- Add about 1 cup of confectioners sugar to a shallow bowl. Roll each warm cookie in sugar and transfer to a wire rack to cool completely.additional confectioner sugar
- Optional: Once fully cooled, roll cookies in sugar again for a thicker coating.
Notes
Use finely chopped pecans for best texture and to help the dough hold its shape.
If the dough feels too crumbly to shape, give it a few gentle squeezes in your hand to help it come together.
Store up to 1 week in an airtight container at room temperature.
Freeze baked cookies or unbaked dough for up to 2 months.
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