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Title: Cocoa Pecan Crescents
Categories: Cookie
Yield: 42 Cookies
| 1 | c | Butter or margarine - softened |
| 2/3 | c | Granulated sugar |
| 1 1/2 | ts | Vanilla extract |
| 1 3/4 | c | All-purpose flour |
| 1/3 | c | HERSHEY'S Cocoa |
| 1/8 | ts | Salt |
| 1 1/2 | c | Ground pecans |
| Powdered sugar |
In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle. Heat oven to 375øF. Shape scant tablespoons dough into logs about 2-1/2 inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends. Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. About 3-1/2 dozen cookies.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
[Meal-Master recipe format courtesy of Karen Mintzias]
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