These Pecan Crescent Cookies are very delicate cookies with a melt-in-your-mouth texture. It takes a while to shape them, but they look so attractive on the cookie plate Great little cookie that will always remain a part of our Christmas cookie favorites.
My dad’s absolute favorite during the Holidays. Pecan crescent cookies hold a special place. Nothing says the holiday season quite like the comforting aroma of cookies baking in the oven.
These buttery, crescent-shaped delights are not only simple to make but also add an elegant touch to any holiday cookie tray.
Why You’ll Love These Pecan Crescent Cookies
Simple Ingredients. Made with pantry staples like all-purpose flour, butter, and powdered sugar.
Traditional Roots. These cookies are a twist on traditional Austrian and German recipes, similar to Viennese crescents and Russian tea cakes.
Versatile and Fun. Swap pecans for almonds, walnuts, or even almond meal for a different twist.
Perfect for Special Occasions. These sweet treats make a wonderful addition to cookie plates, tea parties, Valentine’s Day, and other holiday gatherings.
Pecan Crescent Cookies Recipe for the Holidays
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Kitchen Essentials
Ingredients
- 1 Cup Butter cold and cut into pieces
- 1/2 Cup Powdered Sugar plus additional confectioners’ sugar for coating
- 2 Cups All-Purpose Flour
- 1 Cup Pecans finely chopped pecans, use a food processor for the easiest way
- 1 Teaspoon Vanilla Extract
Instructions
- In the bowl of an electric mixer or using a hand mixer, cream butter and powdered sugar until smooth.1 Cup Butter, 1/2 Cup Powdered Sugar
- Add vanilla extract, and pecans. Mix until combined.1 Cup Pecans, 1 Teaspoon Vanilla Extract
- Gradually add flour, mixing until the dough forms.2 Cups All-Purpose Flour
- Chill the Dough. Divide the dough into two portions and wrap each in plastic wrap. Refrigerate for 1-2 hours. This step helps achieve that crisp texture.
- Shape and Bake. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper or use an ungreased cookie sheet.
- Roll chilled dough into small crescent shapes or round balls if you prefer Mexican wedding cookies. Our local bakery makes these cookies once a year and they keep the small rolled logs straight rather than curved.
- Place cookies on the prepared baking sheet, leaving a little bit of space between each. Bake cookies for 12-15 minutes, or until edges are golden brown.
- Sugar Coat. Allow cookies to cool for 5 minutes on the baking tray, then carefully transfer them to a wire rack.
- While still warm, roll each cookie in powdered sugar for that signature sugar coating.
Your Own Private Notes
Notes
Do you have to chill the dough and use cold butter?
You may have seen recipes for this cookie where the dough isn’t chilled, and the recipe calls for soft butter. The decision to chill the dough or use softened butter depends on the desired texture and how easy the dough is to work with when shaping the cookies. Here’s a breakdown.Why Chill the Dough?
Better Shape Retention. Chilling firms up the butter and dough, preventing the cookies from spreading too much during baking. This is especially important for crescent-shaped cookies where maintaining the shape is key. Enhanced Flavor. Resting the dough in the fridge allows the flavors to meld. The nutty, buttery taste becomes more pronounced. Easier to Handle. Cold dough is less sticky and easier to roll into crescent shapes or balls. Improved Texture. Chilling helps create a tender, crisp texture—a hallmark of crescent cookies.Why Use Softened Butter?
Quick Preparation. Using softened butter eliminates the need for chilling, speeding up the process. More Spread. This can create a slightly flatter cookie with a melt-in-your-mouth quality. Easier Mixing. Softened butter blends more readily with powdered sugar and other ingredients, which can be helpful if you’re using a hand mixer.When You Don’t Chill the Dough
Some recipes omit the chilling step, relying on the flour to provide enough structure to hold the cookie’s shape. These recipes may work well for round cookies like Mexican wedding cookies or snowball cookies, where precise shaping isn’t as critical. However, for crescent shapes, skipping the chilling step might result in less defined cookies.What’s My Recommendation?
For crescent cookies, I recommend chilling the dough. It’s the best way to ensure the cookies hold their crescent shape during baking and deliver that crisp, buttery texture. Cold butter also contributes to the classic crumbly consistency these cookies are known for. If you’re in a rush and decide to skip the chilling step, shaping the dough may be trickier, and the cookies may spread more, but they’ll still taste delicious.Nutrition
Tips for Best Results
Cold Butter. Start with cold butter for a flaky, buttery cookie.
Powdered Sugar. To get a better coating of sugar, roll them twice. Once when they first come out of the oven and again when they’ve cooled.
Vanilla Sugar Option. Swap some powdered sugar for vanilla sugar for an extra layer of flavor.
Almond Extract. Add 1/4 tsp almond extract for a nutty twist.
Shaped Cookies. Use a rolling pin to ensure uniform thickness if you’re shaping crescent moon cookies.
Storing Leftovers. Keep baked cookies in an airtight container or cookie tins to maintain freshness for up to a week.
Variations
Almond Crescent Cookies. Substitute pecans with almond flour or finely ground almonds for almond crescents.
Walnut Crescent Cookies. Swap pecans for walnuts for a heartier flavor.
Chocolate Chips. Add mini chocolate chips to the dough for a delightful surprise.
Serving Suggestions
Pecan crescent cookies are the perfect accompaniment to a hot cup of tea or coffee. Arrange them on a holiday cookie tray alongside spritz cookies, sugar cookies, or traditional German recipes like lebkuchen for a festive display.
What are other names for this cookie?
While these go by many names, Pecan Fingers, Mexican Wedding Cakes, Pecan Crescents, these cookies have been a part of our families’ Christmas cookie tradition for decades. Pecan crescent cookies are known by various names around the world and in different contexts. Here are some common ones:
- Mexican Wedding Cookies. A popular variation often shaped into balls instead of crescents.
- Russian Tea Cakes. Similar to Mexican wedding cookies but frequently associated with tea time.
- Viennese Crescents. A traditional Austrian cookie, often made with almonds instead of pecans.
- Almond Crescents. A version using almonds or almond flour.
- Snowball Cookies. When shaped as round balls and coated generously in powdered sugar.
- Butter Crescents. Highlighting the buttery nature of the cookie.
- Holiday Crescent Cookies. A festive name used during the holiday season.
- Polvorones. In Spanish-speaking regions, similar cookies are sometimes referred to as polvorones, although the term can vary.
Can I freeze the dough?
Yes. Shape the crescent cookie dough, freeze on a baking tray, and transfer to a plastic bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Freeze the Baked Cookies
To freeze the baked cookies, place them on a parchment paper lined baking sheet. Freeze the cookies until completely firm, approximately 1-2 hours.
Once the cookies are frozen, then place them in a freezer safe bag or container. They will keep in the freezer for up to 1-2 months. Just thaw on the counter.
What’s the hardest part of making crescent cookies?
Shaping the dough into crescents can take a little patience, but the results are worth it.
Can I make these with different nuts?
Absolutely. Almond meal, walnuts, or even hazelnuts can be used for a variety of flavors.
A Sweet Holiday Tradition
This pecan crescent cookies recipe is more than just a classic Christmas cookie; it’s a family tradition. Whether you’re preparing these for the whole family or gifting them in cookie tins, these crescent-shaped cookies will be a hit.
My husband loves these.