Crescents

One of the many things my Grandmama was known for cooking well were Crescents (some people call them Mexican Wedding Cookies). We all just loved these rich, delectible cookies and could never stop with just one. I went years without having them before I finally realized that I had her recipe and was perfectly capable of making my own!

Now that I have added Crescents into my cookie repetoire, there's no stopping me. They are strangely addictive for having such simple ingredients. Ella and I whipped up a batch this afternoon and unfortunately, there are quite a few less tonight than there were when we were done!

(This recipe is great if you have little helpers because it requires mixing and squishing with your hands. Also, there are no raw eggs in the dough so little hands can be licked without fear.)

Crescents

2 cups self rising flour
2 sticks butter, room temperature
5 Tbsp. powdered sugar
1 tsp. vanilla
1 tsp. ice cold water
1-2 cups finely chopped pecans (depending on preference)
powdered sugar for coating

Preheat oven to 275 degrees. Mix butter, flour and sugar together with your hands until dough is a uniform texture. Add water and vanilla and combine with hands until a dough forms a ball. Add pecans and combine. Pinch dough into half-dollar sized pieces, roll and form into the shape of a crescent. Cook on a parchment lined cookie sheet for 40 minutes. Cool slightly and roll in powdered sugar.


Give these a try a see if you stop at one. Let me know how that works out for you! ;)