Do you have a recipe that brings back memories of loved one? Crescent Cookies were always my favorite cookie that my grandparents made. This Crescent Cookie Recipe is simple and quick to make and so yummy!
I know what you’re thinking, a dietitian sharing a recipe for cookies?? Well, I feel that in addition to nourishing the body we also need to nourish the soul. Crescent Cookies (also known as Mexican Wedding Cookies or Russian Tea Cakes) are one of my favorite cookies. I only make them during the Christmas season. My grandmother made them every year and knew they were my favorite. She would always give me my own small box. When I got married she gave me the recipe. I still use the same card she gave me with her handwriting. Making these cookies reminds me of her.
The cookies themselves are fairly low in sugar. The confectioner’s sugar coating put on after baking adds the only significant sugar. You can put as much or as little powdered sugar as you wish. You also use a sugar substitute like Splenda or Stevia into the recipe to lower the sugar even more.
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Get the Recipe!
- 1/2 lb. butter
- 2 cups all-purpose flour
- 2 cups ground pecans
- 5 Tb. sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 Tb. water
- 1 cup confectioners sugar
- Preheat oven to 325 degrees F.
- Cream together butter and sugar.
- Add vanilla and salt, blend well.
- Beat in flour in 3-4 batches.
- Mix in water and pecans.
- Take about 1 tablespoon of dough and roll is a ball or crescent shape and place on a cookie sheet. (If shaping dough into balls press dough flat with the back of a fork)
- Place cookie sheet into the oven and bake for about 20 minutes, or until cookies are slightly brown.
- Roll each cookie into confectioners sugar while still warm.
- Place cookie onto a cooling rack and cool completely.