Partner these with ripe pears and a blue cheese, like Roquefort or Gorgonzola.

Makes about 30.

INGREDIENTS

  • 1cup all purpose flour
  • 3/4cup pecans, lightly toasted
  • 1/2cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 1/4cup (packed) dark brown sugar
  • 1teaspoon vanilla extract
  • 1/2teaspoon ground cinnamon
  • pinch of saltpowdered sugar

    DIRECTIONS

    Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.


    Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.


    Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)