Cocoa Pecan Crescents Recipe

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Cocoa Pecan Crescents Ingredients

1 cup butter or margarine - softened
2/3 cup granulated sugar
1 1/2 tsp vanilla extract
1 3/4 cup all-purpose flour
1/3 cup hershey's cocoa
1/8 tsp salt
1 1/2 cup ground pecans
1 powdered sugar

A Recipe for
Cocoa Pecan Crescents

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Cocoa Pecan Crescents

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

Cocoa Pecan Crescents Directions

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]

Serves: 42

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Cocoa Pecan Crescents Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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