Cocoa Pecan Crescentscookies 1 cup butter or margarine - softened 2/3 cup granulated sugar 1 1/2 teaspoon vanilla extract 1 3/4 cup all-purpose flour 1/3 cup hershey's cocoa 1/8 teaspoon salt 1 1/2 cup ground pecans 1 powdered sugar 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 375øF. 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. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. [Meal-Master recipe format courtesy of Karen Mintzias] |
