![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatI subscribe to a lot of recipe newsletters. One of my favorite is the Food Network's 25 days of baking at Christmas Time.
This particular one caught my eye as a potential new addition to the Christmas Cookie Baking.
From: http://www.foodnetwork.com/recipes/jeff-mauro/pecan-crescent-cookies.html
Ingredients
4 cups all-purpose flour, scooped
1/4 teaspoon fine salt
2 cups (4 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
4 teaspoons pure vanilla extract
1 cup pecans, finely chopped
1 1/4 cups powdered sugar
Directions
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.
Thoughts Well I did not put the powdered sugar on them. And my crescent shape making skills need work as they came out VERY phallic looking. But... they were ok.
They tasted kinda shortbread like but the texture was VERY crumbly. To the point that transporting them home from Captain Æthelmearc's house (where I baked them) about 80% of them disintegrated into crumbs. I think rather than repeat these in future years, I would just make pecan shortbread instead.
Rating
3.5 of 5 for taste
2.75 of 5 for portability
This particular one caught my eye as a potential new addition to the Christmas Cookie Baking.
From: http://www.foodnetwork.com/recipes/jeff-mauro/pecan-crescent-cookies.html
Ingredients
4 cups all-purpose flour, scooped
1/4 teaspoon fine salt
2 cups (4 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
4 teaspoons pure vanilla extract
1 cup pecans, finely chopped
1 1/4 cups powdered sugar
Directions
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.
Thoughts Well I did not put the powdered sugar on them. And my crescent shape making skills need work as they came out VERY phallic looking. But... they were ok.
They tasted kinda shortbread like but the texture was VERY crumbly. To the point that transporting them home from Captain Æthelmearc's house (where I baked them) about 80% of them disintegrated into crumbs. I think rather than repeat these in future years, I would just make pecan shortbread instead.
Rating
3.5 of 5 for taste
2.75 of 5 for portability
