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1
Preheat oven to 325 deg F.
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2
Chop pecans finely with a heavy knife. A chopper can be used, but take care that the nuts don't process so much that they become nut butter. Place chopped pecans in a bowl and set aside.
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3
Sift flour and salt together into a large mixing bowl. Cut chilled butter into chunks. Using a pastry blender or two knives, cut butter into flour mixture until it looks like coarse, crumbly sand. Using a fork or a wooden spoon, gently mix in the egg yolks. Work in the ice water, a little bit at a time, only adding enough water for the mixture to come together in a dough. Be careful not to overmix the dough or add too much water, or the dough will become greasy. Wrap dough ball in plastic wrap or wax paper, then refrigerate it for 30 minutes.
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4
Divide the dough into 36 equal balls the size of small walnuts (or you can divide the dough using a kitchen scale, if you prefer). Roll out dough balls into 2 1/2 to 3 inch circles on a lightly floured surface using a rolling pin. Place a slightly rounded 1/2 teaspoon of preserves in the center of each circle. Fold outer thirds of circle in over the jam in center, ensuring that the jam is fully covered, then roll into a little cigar shape. Bend the cigar into a crescent shape, then pinch edges to seal the preserves inches
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5
Once all the crescents are formed, beat egg whites by hand in a small bowl until frothy. Dip each crescent into the beaten egg whites, allow excess egg to drip back into the bowl. Roll dipped crescents lightly in the chopped pecans. Place coated crescents on an ungreased cookie sheet. Bake for 17 to 20 minutes, or until golden.
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6
Allow bake cookies to cool slightly, then roll in the sifted powdered sugar.
