Nutty Lemon Crescents

Nutty Lemon Crescents

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.


  1. Preheat oven to 375°F. Let dough stand at room temperature about 15 minutes.
  2. 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.
  3. 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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