Polish Pecan Crescent Cookies Recipe

Cooking Directions

• STEP 1.In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
• STEP 2.Gradually add the flour and mix until a soft dough forms.
• STEP 3.Divide the dough into 4 equal portions and shape each portion into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• STEP 4.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 5.In a small bowl, mix together the ground pecans, sugar, and vanilla extract to make the filling.
• STEP 6.Take one portion of the dough and roll it out into a circle on a lightly floured surface.
• STEP 7.Cut the circle into 8 wedges and place a small spoonful of the pecan filling on each wedge.
• STEP 8.Roll up each wedge, starting from the wide end, to form a crescent shape.
• STEP 9.Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
• STEP 10.Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
• STEP 11.Repeat the process with the remaining dough and filling.
• STEP 12.Once the cookies are completely cooled, dust them with powdered sugar before serving.
• STEP 13.Store the cookies in an airtight container at room temperature for up to a week.

Cooking Tips

• Make sure the butter and cream cheese are at room temperature for easier mixing.
• Chill the dough before rolling it out to prevent it from sticking.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• You can also add a pinch of salt to the dough for a hint of savory flavor.
• For a variation, you can substitute the pecans with walnuts or almonds.

Storage and Serving

• These cookies can be stored in an airtight container at room temperature for up to a week.
• Serve them as a sweet treat with a cup of tea or coffee.
• They are also a great addition to holiday cookie platters or as gifts.