Pecan Crescent Cookies

So I've always thought about which direction to take the blog.  Do I want to be focus on high end dining like kevinEats, cooking and recipes like Ravenous Couple, or have a blend of dining, cooking, foodie events like Gastronomy?  Lately, I've fallen into the genre of a dining out blog, but eventually I would like to incorporate more cooking.  I'm slowly learning that documenting my adventures in the kitchen is a whole different beast with a different set of challenges.  In restaurants, proper lighting is the biggest enemy.  At home, dressing up the food to make it look beautiful is a struggle for me.  I've always cooked to eat.  I don't use garnishes.  I don't have havc fancy dinner/cook/serving ware.  Everything in my ktichen is a mish mosh of cheap junk.  Anyways, I plan to jazz my kitchen up someday when the finances permit.  In the meantime, stick with me as I manage with what I got.

My sister's old roommate had these cookies sent to her by her mom.  I loved them the minute I tried them.  They are really quite light in sweetness, but still rich in flavor from the plentiful helping of pecans.  They would go great with a cup of hot tea.  They would also make a great holiday cookie, because they're like a softer shortbread cookie, and much more interesting than your regular sugar cookies.  You can still eat them year round like I do though.

I will most certainly be investing in a tripod to help take pics while I cook.  For now, you have these sad pictures.




My oven is EVIL.  I hadn't used it in a while and forgot that I needed to adjust the temp and cooking times for any given recipe.  As a result, the first batch of cookies burned!







I went out to buy more pecans, dropped the oven temperature, and shortened the cooking time. VOILE!




After rolling each cookie in some powdered sugar, you get these delightful little creations.



Pecan Crescent Cookies
Makes 36 cookies
1 cup butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cup finely chopped pecans
confectioners' sugar

1. Cream butter, add sugar gradually and beat until fluffy
2. Add vanilla, sift together flour and salt and add to creamed mixture.
3. Fold in pecans.
4. Using one tbsp of dough for each cookie, shape into cresents.
5. Place on ungreased cookie sheet.
6. Bake in slow oven (325 degrees) for 30-40 min.*
7. Roll in icing sugar while slightly warm.

*I cooked my cookies at 300 degrees for 12 minutes*