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Crescent cookies with the Southern flavors of bourbon and toasted pecans in these buttery cookies.
Heat oven to 350°F.
Combine sugar, butter and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, 1 cup pecans and salt; beat at low speed until well mixed.
Form dough into 1-inch balls; shape into crescents. Place 1 inch apart onto ungreased cookie sheets. Bake 11-14 minutes or until set. Cool completely.
Stir together powdered sugar and enough bourbon in bowl for thin glazing consistency. Drizzle cooled cookies with glaze. Immediately sprinkle with finely chopped pecans, if desired.
Dietary Fiber: 0g
Everyone loved it!!! Very tasty, delightful cookie that will have ur guests, friends and family asking for the recipe.
This recipe is excellent!! Took me alittle time to get the crescents shape since it was the first cookie I have ever done in that shape. It has now become a favoite holiday cookie at family gathering for the last 3 years.
So good I immediately made a second batch. Also good without the glaze. You can get TWO types of cookies from the same dough: Roll HALF the dough into small balls, flatten them with a glass covered with a damp paper towel, sprinkle more chopped nuts on top and bake just until the edges began to turn golden (= less time than for the crescents.)
I make them for my extended family every holiday season - they LOVE them. The bourbon is quite strong at first so let them keep overnight and then they'll be mild but fantasic.
These cookies turned out so good!!! It was little tricky rolling them into the same size crescent shapes...but other than that, they were a hugh hit at my family's christmas.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/674
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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