Nut Crescents
Mary Kay Cavanaugh
ingredients
- 1/2 cup each pecan halves and blanched whole almonds
- 2 cups confectioners’ sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 tsp. vanilla
- 2 cups flour
- 1/4 tsp. salt
- Bittersweet, semisweet or milk chocolate, melted, cooled, for dipping
directions
- 1
In food processor, combine pecans,almonds, and 1/4 cup confectioners’ sugar. Process til very finely ground; do not overprocess.
- 2
In large bowl, with electric mixer on low speed, beat butter til creamy. Add 1/2 cup confectioners’ sugar; beat til fluffy, about 2 minutes. Add nut mixture and vanilla; beat til blended. Gradually beat in flour and salt til combined. Chill dough 1 hour.
- 3
Preheat oven to 350*. With floured hands, shape rounded teaspoonfuls dough into crescents. Place 2" apart on ungreased baking sheets. Bake 12-14 minutes or til lightly browned on bottoms and edges. Transfer with spatula to wire racks. Let stand til warm. Sift remaining confectioners’ sugar onto plate. Gently roll warm cookies in sugar. Let cool on racks’ when cool, roll again in sugar. Store in airtight container in cool place up to 3 weeks.
notes
Another favorite at Christmas
Source: MOM
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