Pecan and Brown Sugar Crescents
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 30
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 cup all purpose flour
- powdered sugar
- 1/4 cup (packed) dark brown sugar
- Carbohydrate 6 g(2%)
- Cholesterol 8 mg(3%)
- Fat 5 g(8%)
- Fiber 0 g(1%)
- Protein 1 g(1%)
- Saturated Fat 2 g(11%)
- Sodium 11 mg(0%)
- Calories 67
Preparation Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together. Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart. Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
Preparation Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together. Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart. Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
