1 cup unsalted butter or margarine; softened
⅔ cups granulated sugar
1½ teaspoons vanilla extract
1¾ cups all-purpose flour
⅓ cup Hershey’s Cocoa
⅛ teaspoon sea salt
1½ cups Pecan Valley Pecan Meal
Powdered sugar
⅔ cups granulated sugar
1½ teaspoons vanilla extract
1¾ cups all-purpose flour
⅓ cup Hershey’s Cocoa
⅛ teaspoon sea salt
1½ cups Pecan Valley Pecan Meal
Powdered sugar
1. Preheat oven to 350ºF.
2. In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle.
3. Shape scant tablespoons dough into logs about 2½ inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends.
4. Bake in a preheated oven for 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar.
Makes about 3½ dozen cookies
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