Trisha Yearwood's Crescent Cookies

by Rachael Ray Show Staff 11:42 AM, December 24, 2013

Aired December 24, 2013

Serves 2 dozen
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
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.
From Trisha's book, Georgia Cooking in an Oklahoma Kitchen.