Nutty Vanilla Crescent Cookies

1. Preheat Oven

Preheat your oven to 325 degrees. Adjust the oven racks so that they are in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together 1 cup of finely chopped pecans, 2 cups of all-purpose flour, and ½ teaspoon of salt. Once combined, set this mixture aside.

3. Process Remaining Pecans

Take the remaining 1 cup of chopped pecans and process them in a food processor for about 10 to 15 seconds until they have the texture of coarse cornmeal. Stir these processed pecans into the flour mixture.

4. Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat 16 tablespoons of softened unsalted butter and ¾ cup of superfine sugar on medium-low speed until the mixture is light and fluffy, about 2 minutes.

5. Add Vanilla

Add 1.5 teaspoons of vanilla extract to the butter and sugar mixture and continue to beat, scraping down the sides of the bowl as needed.

6. Combine Dry and Wet Ingredients

With the mixer on low speed, gradually add the flour and pecan mixture. Beat until the dough begins to come together, about 15 seconds.

7. Shape Dough

Take about 1 tablespoon of dough and roll it into a ball using your hands. Then, roll the ball into a rope about 3 inches long and gently curve it into a crescent shape. Place the shaped cookies onto the prepared baking sheets, spacing them about 1 inch apart.

8. Bake Cookies

Bake the cookies in the preheated oven for 17 to 19 minutes, rotating and switching the baking sheets halfway through the baking time. The cookies are done when the tops are pale golden and the bottoms are just beginning to brown.

9. Cool and Roll in Sugar

Allow the cookies to cool on the baking sheets for about 2 minutes before transferring them to a wire rack to cool completely. Once the cookies are at room temperature, roll them in 1.5 cups of confectioners’ sugar.