Nutty Lemon Crescents
Makes about 4 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1||cup chopped pecans, toasted*|
|1||tablespoon grated lemon peel|
|1-1/2||cups powdered sugar, divided|
*To toast pecans, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
- Preheat oven to 375°F. Let dough stand at room temperature about 15 minutes.
- Combine dough, pecans and lemon peel in large bowl. Stir until thoroughly blended. Shape level tablespoonfuls of dough into crescent shapes. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 9 minutes or until set and very lightly browned. Cool 2 minutes on cookie sheets.
- Place 1 cup powdered sugar in shallow bowl. Roll warm cookies in powdered sugar. Place on wire racks; cool completely. Sift remaining 1/2 cup powdered sugar evenly over cookies just before serving.
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