Trisha Yearwood's Crescent Cookies

By SMorrissey

Ingredients

• 1 cup salted butter, room temperature
• 1 cup confectioner’s sugar, divided
• 1/8 teaspoons salt
• 2 teaspoons vanilla extract
• 2 1/4 cups sifted all purpose flour
• 1/2 cup finely chopped pecans

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat the oven to 325°F.

In the bowl of an electric mixer, cream butter, 1/4 cup sugar, salt and vanilla until light and fluffy. Beat in the flour and then stir in the pecans by hand.

Shape the dough into 1-inch balls. Roll each ball slightly and form into half-moon or crescent. Arrange the shaped cookies, 2 inches apart on lightly greased cookie sheets. Bake for 15 minutes, until the edges are slightly browned but the tops are still pale. Transfer the cookies to a rack to cool.

Put the remaining 3/4 cup sugar in a shallow bowl. Roll the cooled cookies in the sugar, coating liberally. Store in an airtight container.