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Pecan Crescent Cookies — 44 Comments

  1. All the above look very nice and tasty but the pecan cresent cookies are calling my name. I remember a lady that used to make these when I was little and I still remember them today. So good Have a great holiday and thanks for the post andi

  2. If you wanted to have almond crescents, could you substitute the pecans for ground almonds and keep everything the same? Thanks!

  3. I made the Pecan Crescents Cookies this evening. Followed the recipe exactly except I used 1/4 tsp Maple extract instead of almond.
    Absolutely delighted because they are delicious! Thank you!

    • No, you don’t need to grease the cookie sheet. I do like to use parchment paper, not because the cookies will stick, just because I like the way the cookies brown with it.

    • Hi Tanna, You can freeze the dough to bake later but I wouldn’t freeze the baked cookies. I’m afraid when thawed the confectioners’ sugar will melt.

  4. Are these like Mexican Wedding Cookies? They are really expensive on Amazon. I used to buy these at Christmastime at the grocery store. Now, super hard to find. I like pecans. Use almond extract with pecans?? Thank you. PS: Years ago, I added salt but had used self-rising four. Ewee big mistake!!!

  5. I made these using walnuts instead of pecans. They came out perfect. I also waited until they cooled to coat them with powered sugar. I don’t like the way the powdered sugar melts on the hot cookies. Thanks for the recipe and Merry Christmas to you and your family.

  6. I’m thinking of tipping one end of the cookie in chocolate and then once everything has set then rolling the cookie in icing sugar?

  7. I’ve looked for a pecan sandie recipe that I remember making from my childhood with my mother. I knew when I read the ingredients this was it! Just finished baking a batch and all an say is thank you soooo much! My Mom passed away a few years ago. These remind me of her. Will be sharing this recipe with my daughter. It is the best!

  8. I make these cookies every year either with pecans or almonds. I bake them ,rolling in sugar and when cooled off I freeze them. When I thaw them out I sprinkle some icing sugar, through a fine sieve to make them look pretty. They taste the same as freshly made.

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