Pecan Crisps
"This recipe was printed in the Penzey's catalog at some time and was submitted by Ruth Carter. She notes that using a grinder or food processor for the pecans gives the best results because more oil is released and the cookies are less crumbly. Posted for safe keeping."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
36-48 cookies
- Serves:
- 18
ingredients
- 1 cup unsalted butter
- 1⁄2 cup powdered sugar
- 2 teaspoons vanilla
- 2 cups pecans, freshly ground or finely chopped
- 1 3⁄4 cups flour
- 1⁄4 teaspoon salt (if butter is unsalted)
- 1⁄2 - 1 cup powdered sugar, for rolling cookies in
- 1 teaspoon cinnamon, per 1/2 c powdered sugar (to taste)
directions
- Preheat oven to 325 degrees.
- Cream the butter until light and fluffy, about 3-5 minutes.
- Add the 1/2 c powdered sugar and vanilla. Mix well.
- Add the pecans, flour and salt and mix.
- Form into small crescents or fingers about 1 1/2" long.
- Bake 15-20 minutes.
- As soon as the cookies are cool enough to handle, roll them in a mixture of powdered sugar and cinnamon.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
