1/2 pound butter
2 cups sifted flour
2 cups finely chopped pecans
5 Tb. sugar
2 tsp. vanilla
1 Tb water
1/2 tsp salt |
Preheat the oven to 325°F
Cream together butter, sugar, vanilla, & water make sure to mix it good. Add flour and salt, slowly mix in the pecans last. (Will seem like not enough liquid, and very crumbly but it is correct)
Carefully remove the dough from the bowl and gather it into a ball. To make the crescent shape, pinch off walnut size pieces of dough and roll them into 4-inch long ropes the thickness of your middle finger. Form a crescent or "C" shape and place them on the baking sheets, spacing them about 1 inch apart.
Bake on the middle shelf of the oven for 20 minutes. They should be firm to the touch when done, but not too browned looking. Allow the cookies to cool on the baking sheet to firm up.
Sift the confectioner's sugar into a 1-quart bowl. Roll each crescent in the confectioner's sugar, coating them well. |
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