Cocoa Pecan Crescents

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.