Snowy Vanilla Pecan Crescents
Wishing you a very Merry Christmas
Powdered sugar makes these Snowy Vanilla Pecan Crescents cookies very tender and sweet while reduced fat margarine cuts out some of the fat. Rolled oats add a tasty nuritional element.
1 cup light cream cheese (softened)
1 cup powdered sugar, divided
2 sticks fat reduced margarine
1/4 teaspoon salt (optional)
2 teaspoon vanilla extract
1-1/2 cup all purpose flour
1-1/4 cup rolled oats
1/2 cup pecans, finely chopped
Beat margarine, cream cheese and vanilla extract until creamy.
Blend in flour and rolled oats. Gently stir in pecans. Chill for 2 hours, or over night for easier handling.
Roll out into crescent shaped cookies and dip in powdered sugar.
Bake 8 to 12 minutes (depending on how big you make the cookies), or until just starting to turn golden.
Cool for 10 minutes, roll in powdered sugar again.
Right before serving, sprinkle with powdered sugar one more time.
Variation: Christmas Crescent Cookies
1/2 pound butter
2 cups unbleached flour
2 cups chopped pecans
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/2 teaspoon salt
Cream butter and add sugar, vanilla and water. Sift flour and salt together and stir into mixture. Add pecans and mix thoroughly. Using portions about the size of small walnuts, roll into crescent shaped cookies. Bake in slow oven - 325 degrees - about 20 minutes. While warm, roll in powdered sugar.
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1925 Recipe for Christmas Crescent Cookies
Christmas trees are edible. Many parts of pines, spruces, and firs can be eaten. The needles are a good source of vitamin C. Pine nuts, or pine cones, are also a good source of nutrition.