Reviewed: Dec. 19, 2008

These cookies are WONDERFUL...THANK YOU so much for such a SUPER recipe...these cookies melt in your mouth...I doubled the recipe and used three and a half cups of pecans...ABSOLUTELY WONDERFUL Christmas cookies....I HIGHLY recommend that you bake a batch up.

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Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Dec. 15, 2008

These were pretty good, I like them a little sweeter so I'll add another 1/4 c. sugar, but the texture was perfect. I rolled mine in powdered sugar twice as soon as they came out of the oven.

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

THANK YOU Cheryl for this recipe! My Grandmother made these, my mother made them, and I have been making them for 30 years and suddenly my copy of the recipe has gone missing. I would never hear the end of it if I didn't make them this Christmas!!!

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judi

Cooking Level: Expert

Living In: Crawfordsville, Indiana, USA

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Reviewed: Sep. 16, 2007

i liked these alot, the only thing i would change is more sugar

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Bonnie

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Reviewed: Jun. 13, 2007

These were awesome. I had a recipe for great pecan crescents that was given to me a couple of years ago, but it had somehow gotten lost and I was looking for another. This was the closest I could get, and they taste pretty fantastic. Even my neighbour who doesn't like pecans enjoyed them, and I got asked for the recipe. I used 1 1/3 cup of pecans, as that's what I had, and it was plenty - 2 may be too many, but try it and see. Thanks for a great recipe! I am -definitely- making these again.

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adiav

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Reviewed: Apr. 6, 2007

This was an excellent recipe. My best friend used to make these cookies for my mother and I all the time. I have an easy way to mix the dough.You need to use your food processor to mix everything. First put the pecans in the food processor (I used 2 cups of pecans instead of 1 cup) Let the pecans process so that it becomes close to a paste. Then you add the softened butter, sugar, vanilla and flour. This allows the mixture to mix perfectly. Then just form the dough into little crescents which I measured by using a teaspoon. I was able to make close to 75 cookies this way. Enjoy!!!

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V. Rice

Living In: Annapolis, Maryland, USA

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Reviewed: Dec. 23, 2006

I had misplaced by own recipe so was I really happy to find this one here. It's perfect - although in my opinion a recipe is easier to follow if the ingredients are listed in the order to be used. Comment. For the person who needs crescent-shape-making help - take a walnut-size piece of the dough, roll in a ball quickly, then just change the rolling action to make a small log shape. Lightly pinch the ends as you bend the cookie placing it on the cookie sheet. Very quick, no trouble whatsoever. If your mixture is too dry, I would suggest more creaming action is required. The ingredients actually provide for quite a moist dough. Rather than roll the cookies in icing sugar, this time I sifted the sugar over the cookies - it saved a lot of time. I had to bake for 17 minutes but the timing is always subject to the individual oven. Thanks for the recipe. I doubled my batch because these cookies always go quickly.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Dec. 21, 2006

I like this recipe. It's easy and it worked out great. It's a simple addition to add to my Christmas cookies to have something other then chocolate and to use up the rest of my pecans!

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SAMANTHAO

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Reviewed: Jun. 6, 2006

The taste of these are delicious, but my crescent making skills could use some help. Thanks for the yummy treat!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Dec. 28, 2005

I made these for Christmas. They were easy and tasty. I rolled them into little balls instead of making crescents. I will definitely make them again.

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BIZEEMOM

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Reviewed: Dec. 17, 2005

These were so hard to find! I knew what I was looking for but had no idea what they were called. I made them into 1 inch balls instead of crescents. The dough seemed too dry at first but they turned out wonderfully. I really had to be carefule rolling them in the sugar- maybe I should have let them cool more but one crumbled. Wonderful though. Just the recipe I was looking for.

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SPACELACE

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 14, 2005

MMMMmmm....the taste of these brings me back to my childhood growing up in the south. I too know these cookies as Southern Wedding Cookies, except for the crescent shape. In my opinion, the time it takes to shape them into crescents isn't really worth the work unless you want to make a presentation of them. But these are some of my favorite cookies! I substituted half the butter for vegan margarine and the other half of the butter with water. They still came out buttery and melt-in-your-mouth perfect! Don't be shy with rolling them in the confectioners' sugar as this enhances that melty sensation.

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Dec. 9, 2005

I followed the recipe exactly. I found that they spread some on the cookie sheet, so they are not perfect crescent shape. The taste is good, but not a favorite a my house.

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Pamela

Cooking Level: Intermediate

Living In: Sherbrooke, Quebec, Canada

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Reviewed: Feb. 5, 2005

I love these cookies! Been looking for this recipe for a while. I have also made them with crushed almonds. I baked mine for exactly 15 minutes and they came out perfect. Thanks!

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SDONCHI

Living In: Soldotna, Alaska, USA

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Reviewed: Dec. 9, 2004

These are tasty. Just be sure to use very finely chopped pecans. I didn't chop mine up quite good enough and it made the cookies fall apart when I tried to roll them.

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MOLLIECOOK

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Aug. 6, 2004

My family LOVES these cookies. I add an egg and a little bit of milk to the dough. YUMMY!!!

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ANIAV3

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Reviewed: Aug. 6, 2003

These were very good cookies. As another reviewer said earlier, Texans call these Wedding Cookies. I have been looking for a recipe similar to wedding cookies, but the ones I'm familiar with are round, not crescents. Nonetheless, these are the closest I've found. I did not roll mine in powdered sugar but went ahead and used close to a cup of powdered sugar in the dough. I rolled these into balls rather than the crescent shape and they baked up just fine. Thank you Cheryl for sharing this recipe.

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