Cocoa Pecan Crescents
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| ⅔ | cup |
sugar
granulated |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | cups |
pecans
ground |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 158 | ml |
sugar
granulated |
|
| 7.5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
|
|
| 0.6 | ml |
salt
|
|
| 355 | ml |
pecans
ground |
|
| 1 | x |
powdered sugar
|
*
|
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.
