Pecan Half Moons

2 cups Butter
1 cup Sugar
3 tsp Almond Extract
2 cups Chopped Pecan
3 cups Flour
1/4 cup Powdered Sugar

*** Cream butter with sugar. Finely chop pecans. Add pecans, almond extract, and flour to butter mixture. Mix well. Refrigerate dough for 1/2 hour for easier handling. Pinch off approximately 1 tbs of dough at a time. Roll dough between hands into strips about 3-4 inches long. Curve strips into the shape of a half-moon and place onto an ungreased cookie sheet. Bake for 12-15 minutes in a 350F oven. Cool and roll in powdered sugar.

Yield: @ 5 Dozen.

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Cajun Country -- New Iberia, Louisiana