Crescents

1. 1

   Beat butter at medium speed of an electric mixer until creamy.

2. 2

   Add 1/2 cup powdered sugar; beat well.

3. 3

   Combine flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition.

4. 4

   Stir in vanilla and pecans.

5. 5

   Divide dough into fourths; cover and chill at least 2 hours.

6. 6

   Work with 1 portion of dough at a time, storing remainder in refrigerator.

7. 7

   Divide each portion into 12 equal pieces.

8. 8

   Roll each piece into a 2 1/2 inch log; curve ends of each log to form a crescent.

9. 9

   Place crescents 2 inches apart on lightly greased cookie sheets.

10. 10

    Bake at 350u00b0 for 12 to 14 minutes or until very lightly browned.

11. 11

    Cool on cookie sheets 1 minute.

12. 12

    Carefully roll warm cookies in 1 1/2 cups powdered sugar; cool completely on a wire rack.

13. 13

    Roll cooled cookies in remaining 1 cup powdered sugar. Store up to 1 week in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.