Recipes

Pecan Crescent Cookies

<p><img alt="Dark Wooden Spoon On Light Wood Background" src="https://www.waltongas.com/images/newsletters/recipe_700x160.jpg" style="width: 700px; height: 160px;" /><br />
&nbsp;</p>

<p>1 cup butter at room temperature</p>

<p>1/2 cup confectioner&rsquo;s sugar</p>

<p>2 teaspoons vanilla extract</p>

<p>1 cup pecans or walnuts, finely chopped</p>

<p>1&nbsp;cup all-purpose flour</p>

<p>Extra confectioner&rsquo;s sugar for coating cookie<br />
<br />
Beat confectioner&rsquo;s sugar, butter and vanilla with electric mixer in a large bowl until fluffy. Add nuts and mix well until blended. Gradually, beat in flour until well blended. Wrap dough and chill for at least 2 hours.<br />
<br />
Heat oven to 325 degrees. On a lightly floured board, roll each piece into 1 1/2&nbsp;inch thick rope and cut into 1&oacute; inch length. Bend into crescent shapes and taper end.</p>

<p>Place on ungreased cookie sheets about an inch apart. Bake 12 to 15 minutes until light golden. While warm, roll in confectioner&rsquo;s sugar and cool on racks.</p>

<p>Makes about 100 cookies.</p>

<p>Send recipe, name, address to:<br />
Walton Gas; Attn: Recipe &nbsp;<br />
P.O. Box 260 &nbsp;<br />
Monroe, GA 30655 &nbsp;<br />
or <a href="mailto:gasette@waltonemc.com">gasette@waltonemc.com</a></p>

<p>Enter your recipe! The month&rsquo;s best entry will&nbsp;appear in the Gasette and receive a free cookbook.</p>

<p>Submitted by Wendy Strus of Athens. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.</p>

<p>&nbsp;</p>

<p><br />
&nbsp;</p>