Cocoa Pecan Crescents
Submitted by Rubylee4
Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minTake the classic pecan crescent cookie, add cocoa, and you’ve got something special. These are sandy, crumbly, and impossibly buttery, with ground pecans throughout and a generous roll in powdered sugar after baking.
The dough comes together fast: butter, sugar, vanilla, flour, cocoa, and a cup and a half of ground pecans. A one-hour chill in the fridge makes the dough easy to shape into those elegant little crescents.
They practically dissolve on your tongue. If you’ve ever loved Mexican wedding cookies or Russian tea cakes, this chocolate version will become your new go-to.
Kitchen Tips
- Grind the pecans fine but not to a paste; you want sandy texture, not nut butter
- Taper the ends of each crescent so they bake evenly and look polished
- Roll in powdered sugar while still slightly warm so the first coat sticks, then roll again once cooled for a thick, snowy finish
Ingredients
Directions
In large bowl, beat butter, granulated sugar and vanilla until light and fluffy.
Stir together flour, cocoa and salt; gradually add to butter mixture, blending well.
Stir in pecans.
Cover; refrigerate dough 1 hour or until firm enough to handle.
Heat oven to 375℉ (190℃).
Shape scant tablespoons dough into logs about 2½ inches long; place on ungreased cookie sheet.
Shape logs into crescents, tapering ends.
Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Roll in powdered sugar. About 3½ dozen cookies.
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