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  1. ‣4 sticks butter

  2. ‣1/2 stick of butter (set aside)

  3. ‣1 cup unsifted confectioners sugar

  4. ‣1 pound confectioners sugar (set aside)

  5. ‣1 1/4 teaspoon vanilla

  6. ‣1 teaspoon almond extract

  7. ‣5 cups sifted cake flour

  8. ‣3/4 cup coarsely chopped pecans

Mom’s Pecan Crescent Cookies

In a large bowl, cream butter until soft and smooth. Add (1 cup) sugar and flavorings, then blend. On the lowest speed, gradually mix in flour until completely blended. Stir in nuts. Lightly butter cookie sheet pans with set-aside butter. Using think rubber gloves to protect fingers from heat, shape into small, crescent-shaped rolls (about 1 teaspoon full). Place crescents on buttered cookie sheets and bake in pre-heated 350-degree oven for 20 minutes or until lightly browned. While crescents are still hot, VERY GENTLY roll in set-aside confectioners sugar until fully coated. Makes about 6 dozen crescents, depending on size.

Preparation