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Cocoa-Pecan Crescents
1 cup ParkayŽ Regular Stick margarine
2/3 cup powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
1 2/3 cups all-purpose flour
1 cup finely chopped pecans
Preheat oven to 325F.
Beat Parkay and sugar with mixer at medium speed until light and fluffy. Blend in cocoa, vanilla, and salt. Mix in flour and finely chopped pecans. Cover bowl and refrigerate 1 hour.
Shape rounded teaspoons of dough into crescent shapes, tapering ends. Place on lightly greased baking sheet.
Bake for 15 to 18 minutes. Remove from baking sheets; cool completely on wire rack.
If desired, frost cookies.
Yield: about 20 crescents
Source: ConAgra Foods
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