1 c. butter (2 sticks), softened
1 tsp. vanilla extract
1 c. confectioners’ sugar
1 3/4 c. all-purpose flour
1 c. pecans, finely chopped
1. Preheat oven to 275°F.
2. In large bowl, with mixer on medium speed, beat butter, vanilla, and 1/2 cup sugar until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour just until blended, occasionally scraping bowl. With spoon, stir in pecans.
3. With floured hands, shape dough by level measuring tablespoons into about 2″ by 1/2″ crescents. Place crescents, 2 inches apart, on 2 ungreased large cookie sheets.
4. Place cookie sheets on 2 oven racks. Bake about 45 minutes or until edges are lightly browned, rotating cookie sheets between upper and lower racks halfway through cooking. With metal spatula, transfer cookies to wire racks set over waxed paper. Immediately sprinkle remaining confectioners’ sugar through sieve over cookies to coat well. Cool completely, about 30 minutes.
5. Store cookies in tightly sealed container, with waxed paper between layers, at room temperature, up to 2 weeks or in freezer up to 3 months.
Nutrition facts (each cookie): About 105 calories, 1 g protein, 8 g carbohydrate, 8 g total fat (4 g saturated), 1 g fiber, 15 mg cholesterol, 55 mg sodium.
Bake time: 45 minutes per batch
Total time: 1 hour 30 minutes plus cooling
Makes: 3 dozen cookies