Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups flour
- 1/2 cup pecan flour* (finely chopped pecans)
- Colored sprinkles or colored sugar (optional)
Get your baking sheets ready, and begin forming the cookies by taking 2 tablespoons of dough and using your fingers to shape it into a crescent. I start by rolling it into a ball and then pressing my thumb into it, indenting one side. Then I slowly shape it by alternately flattening it and curving the ends out. Place each formed cookie on the ungreased baking sheets leaving about 2 inches between each cookie. These cookies don't spread out much during the baking process, so what you see is what you get.
If you are going to add any sprinkles or sugar, this is the time to do it. Sprinkle them on, and lightly pat them into the dough just a bit to make sure they stay put. Tilt the pan into the sink a little so the excess sugar or sprinkles roll off. (Alternatively, you can place each cookie on a plate and add the sprinkles, then transfer the cookie to the baking sheet.)
Bake the cookies in the oven for about 12 minutes. I would recommend checking them after 10, just in case. When they are lightly golden and slightly puffy, they are ready. Remove from the oven and let them cool to room temperature before storing them in an airtight container.
*Pecan Flour- Chop up about 3/4 cup pecans until it becomes very fine. It's okay if a few chunks of pecan remain. You can also do this with a molcajete (mortar and pestle) or in a clean coffee grinder. You will need to start out with 3/4 cup of the pecans but make sure the final "flour" that you use is only 1/2 cup for the recipe. You may need more or less than 3/4 cup pecans to result in 1/2 cup pecan flour so use more or less as necessary.
For another traditional cookie try these Mexican Wedding Cakes .