Anna Oliver ’24 prepares Food Networks Pecan Crescent Cookies during Christmastime.

Pecan Crescent Cookies

Sophomore Anna Oliver and her family enjoy baking Pecan Crescent Cookies as a Christmas tradition.

Total time: One hour

Quantity: Five dozen cookies


  • Four cups all-purpose flour 
  • One-fourth teaspoon fine salt
  • Two cups unsalted butter, room temperature
  • Two-third cups granulated sugar
  • Four teaspoons water
  • Four teaspoons pure vanilla extract
  • One cup pecans, finely chopped
  • One and one-fourth cups powdered sugar


  1. Adjust an oven rack to the middle of the oven.  Preheat the oven to 325°F.  Line two baking sheets with parchment. 
  2. Whisk the flour and salt together in a bowl. 
  3. Combine the butter and granulated sugar in a separate bowl.  Beat with an electric mixer on medium-high speed for three to four minutes until light and fluffy.  Beat in the water and vanilla.  Slowly mix in the flour mixture with the pecans. 
  4. Break off tablespoonful pieces of dough and roll each to form a crescent shape.  Arrange them evenly spaced on the prepared baking sheets.  Leave the leftover dough for a second batch. 
  5. Bake for ten to 12 minutes until slightly golden on the bottom and edges.  
  6. Let the cookies cool completely.  
  7. Repeat the procedure with the remaining dough. 
  8. Put the powdered sugar into a shallow plate.  Roll each cookie in sugar.

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