2/3 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 cup pecans, toasted, finely chopped
1/4 teaspoon salt
1 1/2 cups powdered sugar
3 tablespoons bourbon*
1 tablespoon water
Finely chopped pecans, if desired
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.
A few simple steps make shaping cookie dough into crescents a snap. Start by rolling a 1 inch ball of dough. Roll the ball between your palms, making a 2 1/2-inch log with tapered ends. Then curve slightly into a crescent shape.