Almond Pecan Crescents PRINT
- YIELD: 3 doz
- PREP TIME: 60 min
- COOK TIME: 20 min
|1||cup(s) (2 sticks) butter, softened|
|1||teaspoon(s) Vanilla , Use real not imitation|
|1||teaspoon(s) almond extract|
|2||cup(s) white flour|
|2||cup(s) (finely chopped) pecans|
|1||bag(s) baking choclate, use dark or milk- your preference|
|½||cup(s) powdered sugar|
1.In large mixing bowl cream butter with electric mixer until smooth. Slowly add sugar, vanilla and almond extract and beat until fluffy.
2.Mix flour with salt. Stir in to butter mixture. Stir pecans into mixture. Refrigerate 1 hour.
3.Set oven to 325 degrees. Shape dough into 1-inch balls then form into crescent. Place on ungreased cookie sheet and bake for 20 minutes until barely brown.
4.Melt chocolate in microwave (or double boiler) until liquid. Dip each cookie halfway into melted chocolate then sprinkle with powdered sugar. Place on waxed paper.
Can be refrigerated and stored for several weeks.