A buttery, crunchy shortbread cookie that is covered in a heavenly layer of confectioner sugar. It’s everything you want in a holiday cookie except for those pesky calories.
Around the holidays my home literally turns into a cookie factory! There isn’t a day that goes by that you don’t smell delicious homemade cookies wafting from my oven. However, I am not the only one that turns into a Cookie Monster around this time of year. Did you guys know that Santa Claus eats over 336 million cookies on Christmas Yves? Talk about greedy! Just kidding, I am in no position to judge. My cookie intake is pretty high around this time of year as well! There’s something so comforting about eating warm, freshly bake cookies during the winter season that makes me feel like all is right with the world. Especially these pecan crescent cookies. Over the years they have become my go to cookie for the Christmas season. They are so simple yet delicious I bet they’ll become your new favorite recipe too. When you make these for your family be sure to double the Batch, they will disappear just as quickly as you set them out!
This recipe is simple, easy and delicious!!! The simplicity of these cookies are why I keep them in heavy rotation around the holidays. No matter how busy I get I can always seem to squeeze A batch of these in. Honestly at this point I could probably make them in my sleep. It only takes 20 minutes and 5 ingredients to prepare this recipe. With the exception of pecans you probably have most if not all of these ingredients on hand already. Baking essentials like flour, butter, sugar and vanilla should always be stocked in your kitchen. If you’re missing anyone of these ingredients, please find your way to the nearest grocery store and purchase them for goodness sake!!!
I know most people probably think that a cookie covered in a layer of powdered sugar is overly sweet, but that’s not the case at all with these cookies! The actual cookie itself isn’t very sweet. The batter is only sweetened with a half a cup of powdered sugar, which is a rather small quantity considering The flour to sugar ratio. For me, immersing these cookies into a bath of powdered sugar is what brings them to life. Without the coating they would taste rather blah!!! But if you really want to take things to another level, pair them with a cup of hot cocoa. These cookies are made for dunking!!! The full recipe with pics is listed below. Go bake your bliss!
- Coat your hands with powdered sugar. Do this before shaping your cookie to prevent the batter from sticking to your hands. Some people use flour, but I like to sweeten things up a bit!
- Cover your cooling rack with aluminum foil. This will prevent your cooling rack from getting all sticky and messy from the warm powder sugar and make clean up a snap!
- Let cookies cool slightly before immersing into powdered sugar. If done immediately the powdered sugar will melt creating a mess. I usually wait about five minutes before dunking. Then I read dunk them after they have cooled completely to make sure they’re nice and sugary!!!
Pecan crescent cookie recipe
1 cup butter or 2 sticks
1/2 cup powdered sugar
1 tsp. vanilla extract
1-3/4 Cup. All purpose flour
1 cup finally chopped pecans
- Preheat oven to 325°. Line to rimmed baking sheets with a non-stick baking mat or parchment paper.
- Cream butter on medium speed for 2 minutes. Add powdered sugar. Cream for an additional 3 minutes. Scrape down The bowl and mix in the vanilla extract until combined.
- On low speed, slowly add in the flower until combined.
- With a rubber spatula fold in the chopped pecans.
- Measure out the Cookie using a small cookie scoop. Shake the cookie by rolling the balls of dough back and forth between the palms of your hands like you are forming a rope. Then place them on a cookie sheet and bend them slightly so that they resemble a crescent moon.
- Bake for 15 minutes or until golden brown.
- Let the cookies cool slightly. About five minutes. Then dunk them into a bowl full of powdered sugar until well coated.