Pecan Crescent Cookies

Name: Pecan Crescent Cookies
Prep time: 30 min
Total time: 3 h 15 min
Yield: 48
Ingredients: 2 cups Gold Medal™ all-purpose flour; 1 cup butter or margarine; 1 cup cottage cheese; 1/4 cup butter or margarine, melted; 1 1/2 cups packed brown sugar; 1 cup chopped pecans

3 Ratings

3 Reviews

0 Questions

Prep 30 min
Total 3 hr 15 min
Servings 48

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.

By Betty Crocker Kitchens

Updated February 27, 2013

Make With

Gold Medal Flour

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine
1 cup cottage cheese
1/4 cup butter or margarine, melted
1 1/2 cups packed brown sugar
1 cup chopped pecans

Steps

1

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.
2

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.
3

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.