COCOA PECAN CRESCENTS

1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/3 cup Hershey's unsweetened cocoa powder
1/8 teaspoon salt
1 1/2 cups ground pecans
powdered sugar

In large mixer bowl, beat butter, granulated sugar and vanilla until light and fluffy.

Stir together flour, cocoa powder and salt; gradually add to butter mixture, blending well. Stir in pecans.Cover; refrigerate at least 1 hour.

WHEN READY TO BAKE:
Heat oven to 375 degrees F.

For each cookie, shape scant 1 tablespoon dough into log, about 2 1/2-inches long; place on ungreased cookie sheet. Shape each log into crescent shape, tapering ends.

Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar.

Makes 3 1/2 dozen
Source: Hershey's Chocolate Lover's Cookbook, 1993