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Snow-Covered Pecan Crescents recipe

Tender, yet crisp, cream cheese pecan cookiesshaped like crescents and sprinkled in powdered sugar.

Recipe: Snow-Covered PecanCrescents

1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup finely chopped pecans
Powdered sugar for sprinkling

  • In a large bowl, beat cream cheese, butter,granulated sugar, vanilla and almond extract with an electricmixer on medium speed until well blended. Stir in flour and bakingsoda; mix well. Stir in pecan, cover and refrigerate for 30 minutes.
  • Preheat oven to 350°F (175°C).
  • Shape 1-inch balls of dough into crescentshapes and place, 2-inches apart, on baking sheets. Flatten slightly.
  • Bake 10 to 12 minutes or until lightlybrowned. Cool slightly on wire racks. Sprinkle generously withpowdered sugar; cool completely. Store in airtight container.

    Makes about 5 dozen cookies.

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  • Comments



    Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners sugar.


    Pecan Crescent Cookies – Recipes – Cooks.

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