This is one of my sister’s favorite cookies she makes each Christmas, but a favorite of hers year round; and she made these as shown in the following photographs. These are good with hot tea or hot chocolate in the afternoon.
On low speed, beat 1 cup unsalted butter
and 1 teaspoon confectioners’ sugar. Beat in 1 teaspoon vanilla extract.
Mix in 1 3/4 cups flour, then stir in 1 cup chopped pecans.
With hands and fingers coated with flour, form 1 tablespoon of dough to shape into a crescent. Before handling the next tablespoon of dough, each and every time, dip hands and fingers into flour.
Bake at 275 degrees Fahrenheit for 40 minutes.
These will fall apart easily, so with a thin spatula, while still warm, slowly and carefully transport to a bowl of confectioners’ sugar to dunk, coat and cover, turning carefully.
Mexican Hot Chocolate: Process 3 ounces of chopped semi-sweet chocolate or chocolate chips, 1 tablespoon sugar and 1 teaspoon ground cinnamon. Heat 4 cups milk in a heavy saucepan. On low heat, melt and cook until the chocolate dissolves into the milk. Remove from the heat, add 1/2 to 1 teaspoon vanilla extract and several drops of almond extract. Pour into a separate dish to froth or use a molinillo. May wish to garnish with whipped cream. (I like cayenne pepper in my hot chocolate sometimes. You?)
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