Last modified on December 21st, 2017 at 3:21 PM

Pecan Crescent Cookies

Pecan crescent cookies are perfect for the holidays. Not only is this recipe simple and easy, it is the perfect balance of nutty, sweet, and buttery. Try it!

Pecan crescent cookies are perfect for the holidays. Not only is this recipe simple and easy, it is the perfect balance of nutty, sweet, and buttery. Try it

Pecan crescent cookies are the perfect ending to my holiday cookie series because they are my favorite. Not only is this recipe simple and easy, it is the ideal balance of nutty, sweet, and buttery. I love how these cookies practically melt in your mouth!

And if you’re not much of a nut fan, DON’T LEAVE! I’m not huge on nuts in my cookies but I seriously love these pecan crescent cookies. They aren’t your typical cookie and the nuts aren’t just an addition to the dough, they are an integral part of it!

Pecan crescent cookies are also called nut crescent cookies, or russian wedding cookies, or russian tea cakes. But no matter what they are called they are delicious. You will probably be surprised at the simple and short ingredient list, it doesn’t take much to make these babies!

You may also be surprised that there isn’t much sugar in the dough. I love that about this recipe! The powdered sugar coating adds plenty of sweetness, any more sugar in the dough would be over powering. Speaking of the powdered sugar coating, I’ll let you in on a little secret.

The easiest way to coat the cookies is to gently place them in a gallon size zipper top bag, add the powdered sugar, and gently move the bag around until all the cookies are coated. Wal-ah! No mess and perfectly coated cookies. PLUS you can just store them in the bag. Double bonus.

Pecan Crescent Cookies

But, the real star of the show in these pecan crescent cookies are, of course, the pecans! I think the perfect texture is achieved by chopping half of the nuts finely, and the other half even more finely.

You can do this one of two ways – by hand, or in a food processor. If you opt for the food processor method just divide the pecans in half so you can get the varied texture.

Pecan Crescent Cookies

If you’re chopping by hand, I find it’s easiest to chop about 1/2 cup at a time. If you have a sharp knife, this will be much easier. Actually, everything in the kitchen is easier with a sharp knife. {Need a knife sharpener? Get this one.}

I usually chop the nuts for this recipe by hand. Because I’m too lazy to get out my food processor and thinking about washing it feels overwhelming most days. Ha!

Pecan Crescent Cookies

These cookies will be a perfect addition to your holiday celebrations this year. Try them! And don’t forget to check out the other cookies in the series: Chewy Chocolate Crinkle Cookies, my Sablés – French Butter Cookie Recipe, and my Soft Cut Out Sugar Cookie Recipe.

Close-up of pecan crescent cookies on a plate.
5 from 1 vote
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Pecan Crescent Cookies

Pecan crescent cookies are perfect for the holidays. Not only is this recipe simple and easy, it is the perfect balance of nutty, sweet, and buttery. Try it
Course Dessert
Cuisine French
Keyword pecan crescent cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 40 cookies
Calories 119 kcal
Author Longbourn Farm • Alli Kelley

Ingredients

  • 1 cup butter 2 sticks, softened
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 2 cups pecans
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 cups powdered sugar

Instructions

  1. Chop pecans - you want a mixture of finely chopped and very finely chopped. I like to do this by hand, but if you want to use a food processor just divide the pecans in half, processing one half very fine and the other half not as fine.
  2. Whisk together flour, pecans and salt.
  3. Cream butter and sugar together until light and fluffy, about 2 minutes.
  4. Add vanilla and mix well.
  5. Mix in flour mixture until just combined. The dough will be very crumbly but hold together when pressed.
  6. Use a tablespoon measure to form rounded balls. If you want the dough to be a crescent shape, place the ball of dough on the cookie sheet and gently form it into a crescent.
  7. Bake at 325 degrees F for 18-20 minutes, the dough should be light and dry and just starting to brown on the bottom.
  8. Cool for 30 minutes and then toss in powdered sugar. 

  9. I find the easiest way to do this is to gently place cookies in a gallon size bag, add the powdered sugar, and gently move the bag around until all the cookies are coated.

Nutrition Facts
Pecan Crescent Cookies
Amount Per Serving
Calories 119 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 69mg 3%
Potassium 28mg 1%
Total Carbohydrates 10g 3%
Sugars 5g
Protein 1g 2%
Vitamin A 2.9%
Vitamin C 0.1%
Calcium 0.6%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Pecan crescent cookies are perfect for the holidays. Not only is this recipe simple and easy, it is the perfect balance of nutty, sweet, and buttery. Try it

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5 Comments

  • Reply
    Alli
    January 4, 2018 at 4:22 PM

    One of our favorite Christmas cookies!

  • Reply
    Kim
    December 20, 2016 at 3:59 PM

    These are in the oven now. I can’t wait to taste them! Except I’m super bummed because I had to halve the recipe since I didn’t have quite enough pecans to do a full. But I forgot to halve the salt! Gah! I hate when I mess up the easy math. Oh well. I know I’ll eat them anyway. 🙂 Merry Christmas cookies!

    • Reply
      Kim
      December 20, 2016 at 4:45 PM

      So they do taste a bit salty, but really they are divine otherwise! Thanks for sharing your recipe!

      • Reply
        Alli
        December 20, 2016 at 7:44 PM

        I do stuff like that ALL the time. I am not to be trusted with simple math when baking. I’m glad they still turned out ok!

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