This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.
Recipe courtesy of Gale Gand
Print
Total:
1 hr 45 min
Prep:
30 min
Inactive:
1 hr
Cook:
15 min
Yield:
6 dozen
Level:
Easy
Total:
1 hr 45 min
Prep:
30 min
Inactive:
1 hr
Cook:
15 min
Yield:
6 dozen
Level:
Easy

Ingredients

  • 1 cup butter
  • 3/4 cup sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 cup ground pecans
  • Confectioners' sugar

Directions

Watch how to make this recipe.

Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.

Preheat oven to 350 degrees F.

Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.

Let cool 5 minutes. Dredge them in confectioners' sugar.

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