Cocoa pecan crescents
42 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine softened |
| ⅔ | cup | Granulated sugar |
| 1½ | teaspoon | Vanilla extract |
| 1¾ | cup | All-purpose flour |
| ⅓ | cup | HERSHEY'S Cocoa |
| ⅛ | teaspoon | Salt |
| 1½ | cup | Ground pecans |
| Powdered sugar | ||
Directions
In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle. Heat oven to 375øF.
Shape scant tablespoons dough into logs about 2-½ inches long; place on ungreased cookie sheet. Shape logs into crescents, 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.
About 3-½ dozen cookies.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]
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