By Paula DeenJUMP TO RECIPE
- 2 sticks softened butter
- 1/2 cup plus extra for coating the baked cookies confectioner's sugar
- 1 1/2 teaspoons almond extract
- 1 1/2 cups all purpose flour
- 1 cup finely chopped pecans
Preheat oven to 275º. Prepare baking sheets with parchment sheets.
In the bowl of an electric stand mixer, add the butter and sugar, cream together until smooth, add the almond extract. Slowly add in the flour, mix to combine. Fold in the pecans using a rubber spatula.
Using a tablespoon scoop for good measure. With floured hands, scoop the dough and shape into crescents.
Place crescents about 1- inch apart onto parchment lined baking sheets. Bake for 45 minutes. Dust with additional confectionerâs sugar while still warm. Cool completely on wire racks and store in airtight containers.