Recipes

Honey-Pecan Crescents

A powdery Christmas confection filled with tasty Southern pecans from Chef Wim Miree of Ollie Irene in Birmingham
Photo by Andrew Cebulka

A powdery Christmas confection filled with tasty Southern pecans from Chef Wim Miree of Ollie Irene in Birmingham, Alabama.

recipe heading-plus-icon

yields

36 bite-sized cookies

    ingredients
  • 4 ounces unsalted butter, softened to room temperature
  • 3 tablespoons honey
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup toasted pecans, finely chopped
  • 1 cup powdered sugar
steps
  1. Mix butter and honey together in electric mixer using paddle attachment.
  2. Add flour, salt, vanilla, and pecans; mix to combine.
  3. Chill dough (covered) for at least 1−2 hours.
  4. Preheat oven to 300 degrees.
  5. Scoop small balls of dough onto nonstick cookie sheet; space 1−2 inches apart. Shape balls into crescents.
  6. Bake 35 minutes until lightly browned. Let cool slightly and roll in powdered sugar while still warm.
  7. Allow to cool fully, then re-roll in powdered sugar.

Note: The honey pecan cookie dough can be done a week in advance of baking, kept in the fridge.

  • from Chef Wim Miree of Ollie Irene in Birmingham, Alabama

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW