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“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
SERVES:
18
YIELD:
36-48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Cream the butter until light and fluffy, about 3-5 minutes.
  3. Add the 1/2 c powdered sugar and vanilla. Mix well.
  4. Add the pecans, flour and salt and mix.
  5. Form into small crescents or fingers about 1 1/2" long.
  6. Bake 15-20 minutes.
  7. As soon as the cookies are cool enough to handle, roll them in a mixture of powdered sugar and cinnamon.

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