Cocoa Pecan Crescents Recipes

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

CHOCOLATE-FILLED CRESCENTS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Gradually add cocoa; mix well. Stir in pecans. , Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point sides down, 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes. , Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.

SPICY COCOA GLAZED PECANS

Steps:

• Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
• In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
• Add pecans & let soak 10 minutes before draining & discarding the water.
• In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
• Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
• Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
• Remove from the oven & let the baking sheet cool completely on a wire rack.
• Store nuts in a tightly covered container, placed in a cool, dry spot.
• Serve as a snack, with beverages, or sprinkle in salads.

COCOA-WALNUT CRESCENTS

Steps:

• Preheat oven to 325°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa, vanilla and salt; mix well. Gradually add flour, beating until well blended after each addition. Stir in 1 cup finely chopped walnuts. Cover. Refrigerate 1 hour.
• Shape rounded teaspoonfuls of dough into crescent shapes, tapering ends. Place, 2 inches apart, on lightly greased baking sheets.
• Bake 15 to 18 min. or until lightly browned. Remove from baking sheets to wire racks; cool completely. Drizzle evenly with the Powdered Sugar Glaze; sprinkle with the 1/2 cup chopped walnuts. Let stand until glaze is firm.

CHOCOLATE CINNAMON CRESCENTS

Steps:

• In a small bowl, combine the sugar, cocoa and cinnamon. Add 1 tablespoon butter; mix well. Separate crescent dough into 16 triangles. Melt remaining butter; brush over dough. Sprinkle cocoa mixture and nuts over each triangle; roll up. Place on ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks., For glaze, in a bowl, combine confectioners' sugar and milk; drizzle over rolls. Sprinkle with nuts.

COCOA-PECAN CRESCENTS

Steps:

• In a large bowl, with electric mixer, beat butter, 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.
• Preheat oven to 375°.
• For each cookie, shape scant 1 tablespoon dough into log about 2 ½ inches long; place on ungreased cookie sheet.
• Shape each log into crescent shape, tapering ends.
• Bake 13-15 minutes, or until set.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Roll in confectioner’s sugar.