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Ingredients
- 1 pound (4 sticks) unsalted butter or 2 sticks oleo and 2 sticks butter, room temperature
- 1 heaping cup powered sugar, plus 2 cups for coating
- 1 tablespoon vanilla extract
- 5 cups all-purpose flour, sifted
- 2 cups pecans, chopped
Method
- Preheat oven to 350 degrees F.
- With an electric mixer or by hand, cream butter and sugar in a large bowl.
- Add vanilla and then stir in flour and chopped nuts until combined.
- Roll tablespoon-sized pieces of dough into crescent shapes.
- Repeat until no dough remains.
- Arrange on an ungreased baking sheet and bake for 20 to 30 minutes, until cookies are lightly golden.
- While cookies are in the oven, put 2 cups powdered sugar in a large resealable bag.
- Remove cookies from baking sheet and add them to the bag of powdered sugar.
- Carefully turn cookies in sugar while they are still hot.
- Remove cookies from bag and shake lightly to remove excess sugar.
- A viewer, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
