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Polish Pecan Cookies Recipe - Ciastka Kruche z Orzechami

User Rating 5 Star Rating (2 Reviews)

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Polish Crescent (

Polish Crescent ("Full Moon") Cookies

© 2008 Barbara Rolek licensed to About.com, Inc.

The traditional way to prepare Polish pecan cookies -- ciastka kruche z orzechami -- is by enveloping a pecan half in the fragile dough. My family took a shortcut by adding ground pecans to the dough and forming it into crescent shapes. They usually were made only at Christmas because they were time consuming and pecans were (and still are!) so expensive, thus we called them "Christmas crescents."

I've taken a further shortcut by scooping the dough and tamping it down. The crescents have become full moons! They are similar to Russian tea cakes, snowballs and Mexican wedding cookies.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 3 dozen Pecan Cookies

Ingredients:

  • 1/2 pound butter, softened
  • 5 tablespoons sugar
  • 2 teaspoons vanilla
  • 1 tablespoon water
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups finely chopped pecans
  • Confectioners' sugar

Preparation:

  1. Heat oven to 325 degrees. Cream butter and add sugar, vanilla and water. Mix together flour and salt, and add to creamed mixture, combining thoroughly. Add pecans until completely incorporated.

  2. Scoop onto ungreased baking sheets and tamp down with a glass dipped in confectioners' sugar. OR, form walnut-size pieces of dough into crescent shapes. Bake 20 minutes.

  3. While still warm, roll in confectioners' sugar. When cookies are thoroughly cool, roll in confectioners' sugar again and store in an airtight container. These will keep several weeks.
User Reviews

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 5 out of 5
Polish Pecan Cookies, Member Clara52

These cookies turned out great! I used my large stand mixer (KitchnAid or similar standing model) and used cold butter (cut up) directly from the fridge. Just remember, if you're NOT using a stand mixer, you need to soften butter as noted in the recipe. I used my food processor to chop the nuts. They turned out to be a combination of finely chopped and ground. The pecan flavor of these cookies seems to be more intense than the russian tea cakes.

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