Happy Friday! Today I’m sharing the second of my favourite Christmas recipes – sugar pecan crescents. I can’t really claim that these are traditional Italian cookies, but they are tradition in my family. They’ve been a staple around the holidays since I was small, well for as long as I can remember, and they make a constant appearance on our cookie trays. And cookie trays are an Italian tradition that I love.
I hope you enjoy this recipe and enjoy your holiday celebrations. Merry Christmas everyone!
Sugar Pecan Crescents
1 pound butter
8 tablespoons powdered sugar
4 cup all-purpose flour
4 teaspoons cold water
4 teaspoons vanilla
1 1/2 cups finely chopped pecans (you can also use walnuts)
2 cups fruit sugar
Pre-heat your oven to 350 degrees. In a mixer, cream together the butter, powdered sugar and vanilla until well blended. In a separate bowl, sift the flour. Add the flour and nuts to the butter mixture. Finally, add the cold water to the mixture to smooth out and finish the dough.
Spoon out the dough by the teaspoon, or using a small ice cream scoop, to form balls. Roll each ball in your hands to form a crescent. Place on a parchment-lined baking sheet. Bake for 20 to 25 minutes, until golden brown on the edges.
Remove from the oven and allow to cool for just a couple of minutes. While they are still warm, toss the crescents in fruit sugar to coat. Place on a rack to cool.
These cookies are delicate and classic. A great addition to your dessert tray, they also freeze very well, so save some for your next special event. Happy Holidays!