Snowy Butter Crescents

• 1 cup butter, room temperature
• 2 cups cake flour
• 10 tablespoons powdered sugar
• 12 teaspoon salt
• 1 cup chopped pecans
• 1 tablespoon water
• 12 teaspoon vanilla
• additional powdered sugar, for coating cookie

1. Cream butter until consistency of whipped cream.
2. Gradually work in sifted dry ingredients including nuts.
3. Add vanilla and water (using more water if necessary) and mix to combine.
4. Shape dough into crescents.
5. (Dough may be easier to handle if it is chilled 15-20 minutes before shaping.)
6. Place crescents on cooky sheets, spacing them 2 inches apart, and chill thoroughly.
7. This step prevents the cookies from spreading too much.
8. Before removing from refrigerator, preheat oven to 400 degrees F. It is important for the oven to reach this temperature before putting in the cookies, again to prevent excessive spreading.
9. Bake cookies until delicately browned at the edges, about 8-10 minutes.
10. Watch carefully.
11. While still hot, roll cookies in additional powdered sugar.
12. NOTE: Because the crescents are so very fragile, we lost a number of them to breakage.
13. (Those were OURS!)
14. We began forming the dough into balls which were far less fragile so we didn't have to make as many batches.

butter, cake flour, powdered sugar, salt, pecans, water, vanilla, additional powdered sugar

Taken from www.food.com/recipe/snowy-butter-crescents-335939 (may not work)