Pecan Crescents

1. 1

   Pulse pecans in a food processor until finely ground (being careful not to grind to a paste).

2. 2

   Beat butter with an electric mixer until smooth and creamy, then add 5 tablespoons sugar, 1 tablespoon at a time, beating until smooth.

3. 3

   Beat in water and vanilla, then flour and nuts, beating on low speed until blended well.

4. 4

   Chill, wrapped in plastic wrap, until firm, at least 2 hours.

5. 5

   Preheat oven to 375F.

6. 6

   On a lightly floured pastry cloth, roll level teaspoons of dough into 3-inch ropes, tapering ends.

7. 7

   Curve each roll, as formed, into a crescent and arrange crescents 1 inch apart on greased baking sheets.

8. 8

   Bake in batches in middle of oven until pale golden, 12 to 14 minutes.

9. 9

   While cookies are baking, sift remaining confectioners sugar into a shallow bowl.

10. 10

    As cookies are done, transfer, a few at a time, to sugar and gently toss to coat, tapping off excess.

11. 11

    (Sugar will melt slightly onto hot cookies.)

12. 12

    Cool cookies on a rack.

13. 13

    If you want sugar coating to be white and powdery, toss cookies in confectioners sugar again when cool

* Per serving · 4 servings · Values may vary.

No additional tips available.