Coffee pecan crescents

Coffee Pecan Crescents
2 sticks butter
1/3 cup sugar
1 1/2 teaspoons instant coffee
1 1/2 teaspoons water
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 teaspoon salt
Powdered sugar
Sugar
Cream butter in large mixer bowl. Gradually add sugar and beat until light and fluffy. Dissolve coffee in water. Add to creamed mixture with vanilla. Combine flour, nuts and salt. Gradually stir into creamed mixture. Press dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour for ease in handling. Preheat oven to 325 degrees. Shape teaspoonfuls of dough into crescents. Place 1 inch apart on unbuttered cookie sheets. Bake about 20 minutes, or until set, but not brown. While still warm, roll cookies first in powdered sugar, then in sugar and again in powdered sugar. Cool completely on wire racks.
Note:
Coffee and water may be omitted and dough shaped into 1 inch balls and flattened slightly; bake as directed above.
Makes 5 dozen.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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