Pecan crescents

Yield: 5 Dozen

Ingredients:

3 c Unsifted all-purpose flour; -plus 3 tablespoons
3 tb Cornstarch; plus 1 teaspoon
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Cream of tartar
1/4 ts Salt
1/4 ts Freshly ground nutmeg
3/4 lb Unsalted butter; melted and -cooled (3 sticks)
2/3 c Confectioners' sugar
1 1/4 ts Vanilla extract
1 1/2 c Finely chopped pecans

Instructions:

MMMMM-------------------TO FINISH THE COOKIES------------------------ About 2 cups confectioners' -sugar for dredging the -baked cookies Preheat the oven to 350 degrees. Line two cookie sheets with lengths of parchment paper. Sift together the flour cornstarch baking powder baking soda cream of tartar salt and nutmeg. Stir together the butter 2/3 cup confectioners' sugar and vanilla extract. Stir in half of the sifted mixture 1 cup pecans then the remaining sifted mixture. To form each cookie take up a heaping teaspoon of dough roll into a log form into a crescent and place on the lined cookie sheet spacing the cookies about 1 1/2 inches apart. Press pinches of the remaining pecans on top of the crescents. Bake the cookies for about 13 to 15 minutes or until set. The undersides should be a very pale golden color. After 1 minute transfer the cookies to cooling racks using a wide metal spatula. Cool for 5 minutes. While the cookies are still warm carefully dredge them in the confectioners' sugar. Cool completely. Store in an airtight container. Makes a good holiday gift packed in an attractive tin.