Pecan Crescent Cookies

Here's another family favorite that my grandmas used to make. The powdered sugar-dusted classic, the crescent cookie. The grandmothers usually used walnuts, but we chose to make our recipe with pecans, as that's one of our favorites.

We all have a recipe for these, but these have more nuts than many recipes, so we wanted to share it. As usual, SideSwipe can churn through the ingredients with ease and make this a quick one to prepare. No chilling or rolling and cutting out shapes. This one's just a bit more involved than a drop cookie. And it's melt-in-the-mouth good!

ingredients

• 1 cup unsalted butter
• 1/2 teaspoon salt
• 2 cups chopped pecans
•  1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar

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directions

1. Preheat oven to 325 degrees F (170 degrees C).
2. Cream butter in your stand mixer (fitted with SideSwipe) at medium-high speed for 30 seconds. Add confectioners' sugar about a cup at a time and continue mixing at medium-high speed until light and fluffy.
3. Add salt and mix to combine.
4. Mix in pecans and vanilla at low to medium speed until fully incorporated.
5. Add flour into the mixer a bit at a time on lowest mixer speed. Continue until the mixture is well combined.
6. Scoop teaspoons of the dough (we use a cookie scoop for uniformity), Roll the scooped dough in your hands, shaping the ball into into crescents, or little moon shapes. You can also roll these into balls.
7.  Place on parchment-lined baking sheet and bake 12-15 minutes. Do NOT brown.
   
8. Let cool slightly, then roll cookies in confectioners' sugar.
9. Move to wire rack to cool completely. You may want to roll the cookies in powdered sugar again before serving if it looks like they need a boost.

Cookies keep for about 1 week at room temperature in a tightly sealed container. They also freeze well. Store away from other cookies, as all the cookies will take on the flavors of the others.