Recipe: Cocoa Pecan Crescents |
Desserts - Cookies, Brownies, Bars |
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 |
MsgID: 0221638 |
Shared by: Betsy at Recipelink.com |
Board: All Baking at Recipelink.com |
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