Cocoa Pecan Crescents

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 Recipe by: 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 375°F. 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. JMHershey's is a registered trademark of Hershey Foods Corporation. This recipe may be reprinted (with attribution) courtesy of the Hershey Kitchens. -----

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