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Nutrition Facts
Serving Size 1 crescents 68g Recipe makes 20 crescents) The following items or measurements are not included below: 2 vanilla beans
Calories 349
Calories from Fat 196		(56%)
Amount Per Serving		%DV
	Total Fat 21.9g	33%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 38mg		1%
Potassium 103mg		2%
Total Carbohydrate 35.8g		11%
	Dietary Fiber 1.8g	7%
	Sugars 19.8g
Protein 4.4g		8%
how is this calculated?

Granny Lou's Almond/Pecan Crescents

Recipe #145353 | 15 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Crabzilla
Nov 17, 2005

This recipe comes from an 83 y/o neighbor of mine whom has been like a grandmother to me. As ever, it's a hand written recipe, with little instruction, however, you bakers can figure it out! I don't know where she got it from, but I'm here to tell ya, they're pretty darn good, and not very difficult to make. They remind me of Italian Wedding cookies. We make them mainly for the Christmas holiday's. Depending on how big you make your crescents, I'm just estimating on the amount yielded - you really can play with the size and shape. I usually make my crescents about as big as a "C" or "D" battery, omg, hope that helps! There was no measurement given for the powdered sugar, oy vey, but I usually use about 2 cups, and have some left over.

20 crescents (change servings and units)

Ingredients

14 ounces sweet butter, use a good quality (room temp)
7 ounces of either finely ground almonds or pecans
3 cups flour
3/4 cup sugar
2 cups estimated powdered confectioners' sugar, mixed well with
2 husked and grated vanilla beans

Directions

1
Preheat oven to 350 degrees.
2
Cream sugar and butter, make sure they're well blended.
3
Add the finely ground almonds or pecans. Mix well.
4
Add the flour to the mixture and combine/mix well.
5
Shape mixture into crescents or balls (the size of a silver dollar).
6
Bake 10-15 minutes, be aware of your oven temp, they may take a little less or a little more, they should just brown by just a touch.
7
Let cool a bit, but do not let them get cold, and then roll in the powdered sugar/vanilla mix.
8
Keep in mind that the crescents need to cool just to the point where the powdered sugar and vanilla mix will adhere to them, but not melt or get sticky and gooey!