Small Batch Pecan Cocoon Crescents

Ingredients

• 1-3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup chopped pecans
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1-1/2 cups powdered sugar, divided
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   In a medium bowl, whisk together the flour and salt; add in the pecans.

2. 2

   In a mixer, cream the butter and add in 1/2 cup of the powdered sugar until smooth, add in the vanilla.

3. 3

   Incorporate the flour mixture into the creamed butter about a 1/2 cup at a time. Once dough begins to come together stop the mixer.

4. 4

   Wrap dough in plastic wrap and flatten to a disk shape. Refrigerate until it firms up, about 30 minutes, to make it easier to work with.

5. 5

   Preheat oven to 325 degrees F.

6. 6

   Break off a small piece of the dough and roll to form a finger sized log. Bend to form a crescent shape and place on an ungreased cookie sheet.

7. 7

   Bake for approximately 18 to 20 minutes or until lightly browned.

8. 8

   Allow to rest on the cookie sheet before transferring to a cooling rack.

9. 9

   While still slightly warm, drop cookies into powdered sugar to coat. Once cooled, place into storage container and sprinkle additional powdered sugar on each layer.