PECAN CRESCENT COOKIES
These rich crescent shaped cookies are made with buttery Gold Medal® flour and cottage cheese dough, filled with a sugary pecan mixture - an irresistible dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 48
Number Of Ingredients 6
Steps:
- In medium bowl, place flour. Cut in 1 cup butter using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap in plastic wrap. Refrigerate 2 hours.
- Heat oven to 350°F. On well-floured surface, roll one part of the dough into 10-inch round (dough will be sticky). Brush with melted butter. Sprinkle with one-third each of the brown sugar and pecans; lightly press into dough with rolling pin. Repeat with remaining dough, melted butter, brown sugar and pecans.
- Cut each round into quarters. Cut each quarter into 4 wedges. Roll up starting with long end; place, point side down, on ungreased cookie sheets. Bake 30 minutes or until lightly browned. Remove immediately from cookie sheets to cooling racks; cool completely.
Nutrition Facts : Calories 110, Fat 1, Fiber 0 g, ServingSize 1 Serving, Sodium 55 mg
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