Snowy Butter Crescents

These cookies are similar to Mexican Wedding Cakes . . .  only better.  So tender, they just shatter in your mouth and melt away.


1  cup  butter, room temperature
2  cups  cake flour
10  Tbs  powdered sugar
1/2  tsp  salt
1  cup  chopped pecans
1  Tbs  water
1/2  tsp  vanilla
Additional powdered sugar

Cream butter until consistency of whipped cream. Gradually work in sifted dry ingredients including nuts. Add vanilla and water. Chill dough 20 minutes before shaping. Shape into crescents or small balls. Place on cookie sheets and chill thoroughly, at least two hours. This step prevents the cookies from spreading too much.

Before removing from refrigerator, preheat oven to 400°. It is important for the oven to reach this temperature before putting the cookies in, again to prevent excessive spreading. Bake cookies until delicately browned at the edges, about 8-10 minutes. Watch carefully. While still hot, roll in additional powdered sugar.

NOTE: Do not omit chilling the dough twice as the recipe directs. If you don't, the cookies will definetly spread out and be flat. Voice of experience with this recipe speaking.