With the launch of my Recipe Revival blog, I want to honor my great-grandmother, Rose Schade, with the first post. Rose was born during the horse and buggy days yet she lived to see Neil Armstrong walk on the moon. Today, whenever I see a crescent moon I think of her Pecan Crescent Cookies with great fondness. I have to say this is my all-time favorite cookie and oh so perfect for the upcoming holidays.
Rose was a master home baker and taught me much about the principles of baking…and of life. Some of my earliest food memories include working by her side as she showed me how to roll the pecan cookie dough and create its signature crescent shape. While the cookies baked and their sweet aroma escaped from her vintage Magic Chef range, Rose would tell me stories of her past and share her time honored philosophies. Warm from the oven, we would roll each crescent in powdered sugar and marvel as it melted and transformed into a glistening icing. And that first bite of buttery pecan goodness? Heaven.
Whether accompanied by a cold glass of milk or…one of Rose’s perfect gin martinis, Pecan Crescent Cookies have been a favorite in my family for generations. “Cheers” to Great-Grandma Rose Schade.
Pecan Crescent Cookies Recipe
Makes approximately 3-4 Dozen
Preheat oven to 350 degrees
1 cup butter (Unsalted) softened at room temperature
6 tablespoons powder sugar
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla
1 cup (medium) diced pecans * I always dry roast nut meats in a hot oven for just a few minutes to truly bring out their natural flavors. Always cool before adding to a recipe.
About 2 cups additional powder sugar placed in a bowl.
Combine the butter and sugar and mix well. Combine all other ingredients with the butter and sugar mixture, then stir in the pecans. Depending on the temperature of your kitchen you might want to chill the dough for a few minutes. Then roll the dough into lengths about the size of your thumb. Curve slightly into a crescent shape and place on a parchment paper lined sheet pan and space one inch apart. Bake for 8-10 minutes until light golden brown around the edges. Remove from the oven and cool slightly. Then, roll the warm cookies in the powder sugar. Let cool completely and store in an airtight container.