Laura McNabb | Pedernales EC

These are considered the official cookies of Texas, at least according to McNabb’s family. A crescent-shaped cookie that melts in your mouth, leaving a hint of sweetness and buttery goodness, they have a tender, crumbly texture that pairs perfectly with their light, nutty flavor. The delicate powdered sugar coating gives them a festive, snow-dusted appearance, making them a perfect addition to your holiday cookie platter.

1 cup (2 sticks) butter, softened
1 cup powdered sugar, plus more for dusting
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 cup finely chopped pecans

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and mix well. Reduce mixer speed to low. Add flour and salt, mixing until almost combined.

3. Gently fold in pecans with hands, being careful not to overmix. Chill dough 30 minutes.

4. With floured hands, shape 1 tablespoon of dough at a time into a crescent. Place crescents 1 inch apart on baking sheets.

5. Bake 12–14 minutes or until the edges are lightly browned. Allow cookies to cool about 5 minutes on baking sheets then transfer to cooling racks. While the cookies are still warm, dust with powdered sugar.

Makes 3 dozen cookies.