Pecan Crescent Christmas Cookies

Pecan Crescent Cookies

Preheat your oven to 325 degrees.

2 sticks unsalted butter
2 cups flour
2 cups chopped pecans
5 tbsp sugar
2 tsp vanilla
1 tbsp water
1/2 tsp salt

Cream the butter and then add the sugar, water, vanilla, salt, and flour. Add the chopped pecans (I buy the pre-chopped pecans which you can find in the baking aisle, but I like to put them in a ziplock bag and give them a good whack with my rolling pin to “chop” them more finely.

Scoop out a small ball of dough with your hands and roll between your palms until it’s about 1 1/2 inches long. Place it on your baking sheet and form it with your fingers into a crescent shape. Bake for 25 minutes, or until they’re golden brown.

While they’re still warm, roll the cookies in powdered sugar. Let them cool completely before storing.

The gorgeous photos in this post were taken by my very talented friend Melina Hammer; I’m so grateful for our collaborations because it’s a gift to be able to see possibilities through an artistic lens. Her work has always been an inspiration to me. You’ll often find her work on the pages of The New York Times, Food52, and Anthology Magazine. Peruse her beautiful photos on her blog, Licking The Plate. You can also follow her on Facebook. Personally, I love seeing her daily inspiration on Instagram.

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