Yield: 5 dozen
| Measure | Ingredient |
|---|---|
| 3 cups | Unsifted all-purpose flour; plus 3 tablespoons |
| 3 tablespoons | Cornstarch; plus 1 teaspoon |
| ½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Cream of tartar |
| ¼ teaspoon | Salt |
| \N \N | About 2 cups confectioners' sugar for dredging the |
| ¼ teaspoon | Freshly ground nutmeg |
| ¾ pounds | Unsalted butter; melted and cooled (3 sticks) |
| ⅔ cup | Confectioners' sugar |
| 1¼ teaspoon | Vanilla extract |
| 1½ cup | Finely chopped pecans baked cookies |
TO FINISH THE COOKIES
Preheat the oven to 350 degrees. Line two cookie sheets with lengths of parchment paper.
Sift together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg.
Stir together the butter, ⅔ cup confectioners' sugar and vanilla extract. Stir in half of the sifted mixture, 1 cup pecans, then the remaining sifted mixture.
To form each cookie, take up a heaping teaspoon of dough, roll into a log, form into a crescent and place on the lined cookie sheet, spacing the cookies about 1½ inches apart. Press pinches of the remaining pecans on top of the crescents.
Bake the cookies for about 13 to 15 minutes, or until set. The undersides should be a very pale golden color. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula.
Cool for 5 minutes. While the cookies are still warm, carefully dredge them in the confectioners' sugar. Cool completely.
Store in an airtight container. Makes a good holiday gift packed in an attractive tin.
from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95