This recipe was sent from rachaelray.com visitor, Gail Cruchfield who tells us:
“I know it’s not Christmas for my family unless we have these cookies hanging around. If you make them right, they melt in your mouth. The trick is to mix the ingredients until they’re barely combined and still crumbly, but come together if you squeeze some in your fingers.”
- 1 cup butter, softened
- 1 cup pecans, finely chopped
- 3/4 cup sugar
- 2 1/2 cups sifted self-rising flour
- 1 1/2 teaspoons vanilla
- Confectioner’s sugar
Pre-heat oven to 350°F.
Line baking pans with parchment paper.
In a large bowl with a wooden spoon, mix butter and sugar until well combined. Add pecans and vanilla. Add flour and mix until mixture is crumbly in texture but comes together if you place about a teaspoon in your hand and make a fist.
By teaspoonfulls, shape dough into 1 1/2 inch crescents. Place on parchment paper lined cookie sheets, about 2 inches apart. Bake until edges turn slightly brown, about 12-15 minutes.
Cool on cookie sheet for one minute (If you don’t do this they’ll fall apart).
While still warm, roll in confectioner’s sugar and place on wire rack to cool. Once cool, roll cookies in sugar one more time.