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+ servings

Pecan Crescent Cookies

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Dough chill time 30 mins
Course Cookies, Dessert
Cuisine American
Servings 10 dozen cookies


Cookie Dough:

  • 1 cup room temperature butter
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon Kentucky bourbon whiskey
  • 1/4 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 1 cup pecan meal


  • Sifted Powdered Sugar as needed


  • Preheat oven to 350F.
  • Cream together the butter and granulated sugar.
  • Add extract and bourbon stirring to mix.
  • Stir in salt and flour to form a dough, then fold in pecan meal, mixing until smooth.
  • Chill dough 30 minutes.
  • When dough is chilled, roll 1 teaspoonful of dough into a ball, then roll out until it is finger length.
  • Gently curve dough into a crescent and place on parchment paper lined baking sheets about an inch apart.
  • Chill remaining dough.
  • Bake cookies for 15 minutes or until barely golden at the edges, then cool completely on the pans.
  • When completely cool, sprinkle or dredge cooking in sifted powdered sugar.


From the kitchen of palatablepastime.com
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