Recipe courtesy of Judy's Kitchen (
Adapted from McCormick and Co. 
Rating:  10 out of 10


1 cup confectioner’s sugar, divided

1-1/2 teaspoons ground cinnamon

1 cup (8 oz.) unsalted butter, softened

2 tsp. vanilla (I used my homemade vanilla extract.)

1/4 tsp. kosher salt

1 Tbsp. coffee liqueur (such as Kahlua), rum or coffee

1 cup toasted pecans

2-1/4 cups unbleached all-purpose flour

In work bowl of food processor, combine 1/2 cup confectioner’s sugar and 1-1/2 tsp. cinnamon.  Pulse to combine.  Transfer mixture to small bowl, or to a plastic resealable sandwich bag.  Without cleaning work bowl, combine butter and remaining 1/2 cup sugar and pulse several times till light and fluffy.  Add vanilla, salt, liqueur and pecans and pulse till nuts are finely ground.  Scrape bottom and sides of bowl.  Add flour and pulse just till combined.  (Dough will not form a ball.)  Scrape dough onto plastic wrap and refrigerate 1/2 hour or up to overnight. 

When ready to bake, heat oven to 300F.  Line a baking sheet with parchment paper.  With floured hands, shape teaspoonfuls of dough into crescents and place one inch apart on prepared pans.  Bake 20 minutes, or till very lightly browned.  Carefully roll or gently shake these tender, hot cookies in the cinnamon-sugar mixture and place on wire racks to cool.  When cool, roll again in cinnamon-sugar mixture.  (If cookies break too easily, just lay them on a tray and sift the cinnamon-sugar mixture over them, once when hot, once when cool.) 
Yield:  about 40 cookies