Pecan Crescents
Ingredients:
2 lbs 10X powdered sugar
1 lb salted butter (do not substitute margarine or vegetable shortening)
4 cups flour
Vanilla
1 lb of Pecans
Very large plastic bag (about the size of a small garbage bag)
Set butter out in container to soften. Set aside until it reaches room temperature. Remove from packaging before softening. Do not melt in microwave. Hint: set it out the night before
Finely chop pecans in food processor. Set aside. (if you think you can do it by hand, knock yourself out.)
Cream together in large mixing bowl:
1 lb softened butter
1 cup of powered sugar
4 cups of flour
2 ½ teaspoons of vanilla
Then mix in 3 cups of the finely chopped pecans.
Mix together well. Unless you have a kitchen tool to mix very (very) thick dough use your hands to blend together well. The dough should be about the consistency of Playdoh but tastes and smells better.
Place ½ of the remaining powered sugar in the large bag. (The rest of the powered sugar will be used to refresh the bag after the first sheet of cookies.) Hint: It helps if you have the bag lining a large container.
Use spoon to cut out about a heaping teaspoon of dough and roll in your hands until you form a roll about the diameter of a finger and about 1 ½ inch long. Form into a crescent and place on un-greased cookie sheet.
Bake cookies at 350 degrees for 20 minutes or until brown. (cooking time may vary depending on size of cookies.) Remove from oven and let cool for 10 minutes.
Place cookies in bag with powered sugar and shake to coat. Remove coated cookies and package as desired.
Makes about 2-2½ cookie sheets full.
Hint: If you use disposable cookie sheets place a regular cooking sheet below it to prevent burning and catastrophic cookie sheet collapse.