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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes about 36 to 40

1 cup butter or margarine, at room temperature
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup finely chopped pecans or walnuts
1 3/4 cups all-purpose flour
confectioner's sugar to coat

Preheat oven to 325 degrees.
Beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy. Add pecans and mix until blended. With mixer on low speed, gradually beat in flour just until blended.
Wrap dough and chill until firm enough to handle, at least 2 hours.
Have cookie sheets ready. Divide dough into 8 equal pieces. On lightly floured board, form each piece into a 1/2 -inch thick rope, then cut into 1 1/2 -inch lengths.
Taper ends. Then bend into crescent shapes. Place 1-inch apart on ungreased cookie sheets.
Bake 12-15 minutes until light golden and firm.
While warm, roll in confectioners' sugar to coat.
Let cool on racks. Store tightly covered up to 3 weeks.

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