Pecan Crescent Cookies / Pecan Cookies
Pecan Crescent Cookies are rich, buttery, crunchy with pecans, and irresistible.
Ingredients
- 2½ cups (300g) all-purpose flour
- ½ teaspoon salt
- 1 cup (228g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 cup pecans
- 1½ teaspoon pure vanilla
- For Sugar Coating
- ¼ cup granulated sugar or as required
Instructions
Toasting The Pecans
- Place pecans on a baking sheet lined with parchment paper.
- Lightly toast the pecans at 350° F for 5-6 minutes or until lightly golden on the edges. Let them cool completely.
- Instead of toasting the nuts in the oven, you can also lightly toast them in the frying pan on low heat. And if you want to use raw nuts, skip toasting the nuts.
- Transfer the pecans to a cutting board, chop them finely, and set them aside.
Making The Cookie Dough
- In a medium bowl, mix flour, salt, and chopped pecans. Set it aside.
- Place butter and sugar in a bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer or food processor.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add vanilla and mix for a few seconds until well combined. Scrape down the sides and bottom of the bowl.
- Turn the mixer speed to low and slowly add the flour mixture. Then turn the mixer speed to medium and continue to mix until the dough pulls together.
- Once everything is combined, turn off the mixer and use your hand to make a dough ball.
- Do not knead the dough or do not give any pressure.
- If the mixture is not coming together as a dough, add a teaspoon of milk. However, I did not need to add any milk.
- Cover the dough tightly, and place it in the refrigerator for at least one hour.
- We can keep it in the fridge for up to 24-48 hours.
Baking The Pecan Crescent Cookies
- When ready to bake, pre-heat the oven to 330° F. Line the baking sheet with a silicone mat or parchment paper. If you have two baking sheets, line them both.
- Take ¼ cup granulated sugar in a small bowl.
- Take the dough out of the fridge. Scoop approximately one tablespoon of dough and shape it into a crescent shape, about 2 inches long.
- If the dough is too cold and difficult to scoop and shape, leave the dough at room temperature for 5-7 minutes.
- Place each cookie crescent in the bowl of sugar and carefully coat it on all sides.
- Once coated, place cookies on the prepared baking sheets, about 1-inch apart.
- Bake the cookies for 18-20 minutes or until the cookies are a lovely golden brown around the edges.
- Remove from the oven and allow the cookies to cool slightly on the baking sheet. Then transfer them to the wire rack to cool completely.
Storing Suggestions
- Store the cookies in an airtight container for up to 2 weeks.
- If you make it a larger batch, you can also freeze the cookies for up to 3 months.
Notes
- For the perfect textured cookies, make sure to measure the flour correctly using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Chop the pecan finely for even distribution into the cookie dough.
- Make sure to use room temperature butter for the best result.
- The chilling of the dough is essential for the perfect spread of cookies.
- Use a tablespoon or a spoon for scooping the cookie dough for the exact size of cookies.
- For the best flavor, lightly toast the pecans.
- The recipe can easily be halved or doubled to get fewer or more cookies.
- After thoroughly cooling cookies, sprinkle icing sugar on cookies if you prefer.
Nutrition (Approximate Values)
Calories : 112kcalCarbohydrates : 11gProtein : 1gFat : 7gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 14mgSodium : 33mgPotassium : 22mgFiber : 1gSugar : 4gVitamin A : 161IUVitamin C : 1mgCalcium : 5mgIron : 1mg
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