I used to look forward to these marvelous little cookies every Christmas when I was younger. My grandma would make tons of these crescent cookies, chocolate truffles, popcorn balls, sugar cookies and fudge every Christmas in her home in Neenah, Wisconsin. When we couldn’t make it to Wisconsin that year, she would ship them down to DC. They’re much like Mexican wedding cookies but in our household, the crescent shape ruled. These cookies have minimal ingredients, simple preparation methods, and require little time, although the end result is buttery, sweet and marvelous.
Grandma Peterson’s Crescent Butter Cookies (Eggless)
Total time: 45 minutes
Makes 2-3 dozen cookies
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar, plus 2 cups to finish
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 1 tablespoon pure vanilla extract
Preheat oven to 325F. Cream butter and sugar together until light and fluffy. Add flour, salt, pecans and vanilla and mix until combined. Using a teaspoon, scoop out rounded teaspoonfuls and roll into a thick log. Curve the log to look like a long ‘C’ and place on an ungreased baking sheet.
Bake 15 to 18 min, until a very light golden color. Place remaining 2 cups of powdered sugar into a large, flat bowl. Let cookies cool 1 minute and then roll warm cookies into the bowl of powdered sugar. Shake off excess and store in an airtight container.