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Instructions |
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With an electric mixer, cream butter & powdered sugar until a bit
fluffy - approximately 2-3 minutes, scrapping the side of the
bowl frequently.
Add vanilla, blend.
Add flour 1/2 cup at a time blending and scrapping the sides of
the bowl.
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Using a food processor grind 2 cups of pecans until extremely fine.
Chopping with a knife will not suffice. If the pecans pieces are too
big the cookie will not form and crumble.
Add ground pecans to other ingredients, mix until just blended.
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Using approximately 1 rounded tablespoon full of dough form a
cresent shape. Easy to do by rolling into a small ball, rolling with
the palm of your hands into a little log and then bend into a
semi-circle tapering to the ends.
Place on un-greased cookie sheet or a cookie sheet lined with
parchment paper.
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Bake at 300 for 30 minutes - until slightly golden brown at the
edges.
Remove from oven, cool on cookie sheet.
When totally cool dust with powdered sugar using a small sifter.
These actually freeze quite well.
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Originally Submitted
12/24/2011
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