Rose Murray's pecan crescent cookies

Fun to make and totally addictive, these pecan cookies are great for the holidays

Rose Murray Cookies

"I make Christmas cookies with my daughter-in-law Cherrie every year, and most of the recipes still come from the first edition of this book. My son Allen asks for his favourites to be baked, with these Pecan Crescents always on the list." - Rose Murray

Vanilla Sugar

1/4 vanilla bean
1 cup icing sugar

To make the vanilla sugar, cut the piece of vanilla bean into several pieces. Combine it with about 3 tbsp (45 mL) of the icing sugar in a mini-chopper or a blender and blend at high speed until well integrated. (Alternatively, pound the ingredients together in a mortar and pestle.)

Add the vanilla mixture to the remaining icing sugar. Let the vanilla sugar sit for a day or two, so that the flavours can blend.

Pecan Crescent Cookies

1 cup butter, softened
1/2 cup icing sugar
2 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
2 cups pecans, finely chopped

When you are ready to make the cookies, preheat the oven to 325°F (160°C).

In a large bowl, cream the butter, gradually add the 1/2 cup (125 mL) icing sugar and beat until light and fluffy. Add the vanilla.

In a medium bowl, sift together the flour and salt, and stir into the creamed mixture. Fold in the pecans. Using 1 tbsp (15 mL) of the dough for each cookie, shape into crescents.

Place on ungreased baking sheets and bake for 25 minutes or until light golden brown. Gently sprinkle the vanilla sugar over the warm cookies to cover them completely.

Cool completely on racks and store the cookies in an airtight container.

Rose's note: For Almond or Hazelnut Crescents, follow the recipe for Pecan Crescents, substituting 2 cups (500 mL) finely chopped almonds or hazelnuts for the pecans.

72 cookies
Prep Time:
20 minutes
Cook Time:
25 minutes